4 large croissants, cut into 1-inch cubes (about 6 cups)
1-1/2 cups mixed fresh berries
1 package (8 ounces) cream cheese, softened
1 cup 2% milk
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Maple syrup, optional
Place croissants and berries in a greased 8-in. square baking dish. In a medium bowl, beat cream cheese until smooth. Beat in milk, sugar, eggs and vanilla until blended; pour over croissants. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving. If desired, serve with syrup.