Preheat oven to 375F.
Spray a 9x13 baking dish with nonstick spray. Set aside.
Slice each croissant length-wise, being careful not to cut all the way through.
Cream together the cream cheese and 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.
Layer the croissants into the dish, packing them tightly.
Sprinkle the blueberries throughout the dish.
In a large bowl, whisk together the eggs, half and half, vanilla, cinnamon, and 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.
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.