Thanks to #BGETeamGreen Member @the_smokin_hot_mom for this recipe.
In a bowl, use a mixer to combine the cream cheese, eggs, egg yolks and sugar for 20-30 seconds. Whisk in the cream, milk, vanilla bean, cinnamon and kosher salt.
Cut each croissant into 3-4 pieces, depending on how big they are. You want fairly large chunks. Grease a baking dish with the butter then add the croissants. Pour the egg/cream mixture over the croissant pieces; toss the assorted berries over the top. Let sit in the fridge for at least 30 minutes or even overnight.
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.
Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Enjoy with powdered sugar sprinkled over the top, maple syrup or more fresh berries!