• Preheat your oven to 375℉. Now use butter (or nonstick cooking spray) to grease a 9x13 inch-baking dish by rubbing it all around the sides and bottom of the dish, and set it aside.
• Add the eggs, milk, maple syrup, vanilla, sugar, cinnamon, and salt to a large bowl and whisk them all together until they are fully combined, about 1-2 minutes.
• Roughly tear up the croissants into large pieces and add half of them to the baking dish. Add in half of the blueberries and half of the cream cheese cubes.
• Pour half of the egg custard that you made over the croissants and berries, now add the rest of the torn up croissants, berries, and cream cheese cubes over the top. Pour the remaining egg mixture evenly over the top of the croissants.
• Cover the dish with plastic wrap or foil and place it in the fridge for 30 minutes or up to overnight. When you are ready to it bake, place the thinly sliced butter over the top of croissants.
• Place the dish in the oven and bake the croissant french toast uncovered for 40-45 minutes or until the French toast is golden and crisp. If the croissants start to get too crispy or brown too quickly, cover the dish with foil and continue baking.

Make the Whipped Cream

• While the french toast is baking,add the heavy cream and vanilla extract to a large mixing bowl and use an electric mixer to whip the cream until stiff peaks form (about 3-5 minutes). Stir in 1 tablespoon powdered sugar or maple syrup for added sweetness if you want.
• Serve the french toast right out of the oven while it is warm, top it with the whipped cream, fresh berries, powdered sugar or maple syrup, and enjoy!