Croissant French Toast Casserole with Blueberries and Cream Cheese

INGREDIENTS

10 cups

cubed croissants (about 13 mini sized croissants)

8 oz

reduced fat cream cheese, cubed

1 cup

frozen blueberries

1/4 cup

unsalted butter

1 1/2 cups

reduced fat milk

1/2 cup

half and half

1/2 cup

light brown sugar

1/3 cup

maple syrup

1/2 tsp

vanilla extract

large eggs

1 1/2 tsp

apple pie spice plus more for sprinkling the top of the casserole