Preheat oven to 375°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
Slice each croissant length-wise, being careful not to cut all the way through.
10 Marketside All Butter Croissants
Using a hand mixer, cream together the cream cheese and sugar.
8 ounces cream cheese, ¼ cup granulated sugar
Take a spoon and spread approximately 1 tablespoon of the cream cheese mixture onto the inside of each croissant. Place strawberry slices (about 1 strawberry per croissant) onto the cream cheese and close the croissant. Repeat with all 10 croissants.
10 fresh strawberries
Layer the croissants into the dish, packing them tightly.
Sprinkle the blueberries throughout the dish.
½ cup fresh blueberries
In a large bowl, whisk the eggs, half-and-half, vanilla, cinnamon, and maple syrup together.
6 large eggs, 1 cup half-and-half, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 2 tablespoons pure maple syrup
Pour egg mixture slowly over the croissants, making sure to get some in every nook and cranny.
Cover and refrigerate up to 8 hours, if desired.
When ready to bake, cook COVERED for 25-35 minutes, or until set. If you'd like your croissants to be extra toasty, you can broil slightly, but watch carefully so you don't burn the recipe.
Serve with more maple syrup and fresh fruit.