4 large croissants, cut into 2-inch pieces (about 6 cups total)
1/3 cup fresh blueberries
1/3 cup fresh raspberries
1/3 cup fresh blackberries
8 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons maple syrup
2 eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons butter, plus a bit for greasing the pan
Butter a 9-inch square baking pan, and arrange the croissants in it.
Scatter the berries evenly over the top.
In a bowl, beat the cream cheese and sugar together until smooth.
Add the maple syrup, eggs and vanilla, and beat once more.
Finish by slowly drizzling in the milk, beating all the while, until smooth.
Pour the custard mixture over the croissants and berries. Wrap in plastic wrap, and chill at least 20 minutes or overnight.
When ready to bake, preheat the oven to 350F, and remove the plastic wrap.
Dot the top of the bake with butter, and bake for 35 to 40 minutes, until just set and slightly browned on top. (If it starts to become too browned, tent the pan with foil).
Allow to cool about 15 minutes before serving.