Ingredients
21ozcherry pie filling,(1 can)
6eggs,large
2cupswhole milk
2tbspsugar
1tspvanilla
1tbsplemon juice
5croissants,stale and cut into 1-inch chunks
8ozcream cheese,cubed
Preparation
Pre-heat oven to 350 degrees F and spray an 8×10-inch baking pan with vegetable oil spray.
Separate the cherries from the mixture in the can – leaving about ⅓ cup of the cherry glaze in a small bowl.
In a large bowl whisk together the eggs, milk, sugar, vanilla and lemon juice until smooth.
Add in the croissant pieces and gently combine.
Add half the croissant mixture to the pan and dot with half the cream cheese.
Gently spoon on half the cherry filling in small clumps (don’t spread).
Add the rest of the croissant mixture gently over the top.
Dot with the remaining cream cheese and cherries.
Bake, uncovered, for 35 to 40 minutes or until the croissants are lightly browned.
Serve with glaze or pancake syrup or powdered sugar.
