Croissant French Toast

Combine the melted butter with the light brown sugar and spread it into the bottom of a small casserole dish or cake pan.
56 grams salted butter melted, 50 grams light brown sugar lightly packed
Combine the cream cheese with the rest of the light brown sugar and cinnamon and set aside.
227 grams cream cheese softened, 100 grams light brown sugar lightly packed, 1 tsp ground cinnamon
Whisk together the eggs until they're well combined and no longer gloopy.
4 large eggs room temperature
Add the milk and vanilla to the eggs and whisk until they’re well combined.
240 mL milk, 2 tsp vanilla extract
Slice each croissant in half, spread a dollop of cream cheese mixture in the center and dip into the egg mixture for a few seconds, until they're well coated.
24 mini croissants or 12 large ones
Place the croissants on top of the butter in the casserole dish. Stack no more than two layers of croissants and then pour the rest of the egg mixture on top of them.
Cover with foil and refrigerate overnight. Bake at 350F (177C) convection for 20 minutes covered with the foil. Then remove the foil and bake for another 20-25 minutes, until the croissants are browned on top. Allow the casserole to cool for a few minutes before serving.
Beat the whipped cream with the sugar just until stiff peaks start to form.
120 mL heavy whipping cream cold, 12 grams granulated sugar
Top with fresh whipped cream, maple syrup and berries.