Blueberry-Croissant Breakfast Casserole

 From Southern Living -this was easy to make and delicious!

1 cup powdered sugar, plus more for garnish 

2 (8-oz.) pkg. softened cream cheese, divided 

2 tsp. grated lemon zest, plus 

1 1/2 Tbsp. fresh juice (from 1 lemon), divided 

1 Tbsp., plus 1 tsp. vanilla extract, divided 

2 cups fresh blueberries, divided 

2/3 cup granulated sugar 

2 cups half-and-half 

4 large eggs, lightly beaten 

1/2 tsp. kosher salt 

14 mini croissants, divided 

Toasted sliced almonds

Step 1 

Whisk together powdered sugar, 1 package cream cheese, lemon zest, 1/2 tablespoon lemon juice, and 1 teaspoon vanilla in a large bowl until smooth. Stir in 1 cup blueberries, crushing slightly with a potato masher or fork, until well combined. Set aside. 

Step 2 

In a separate large bowl, whisk together granulated sugar and remaining cream cheese until smooth. Gradually whisk in half-and-half, eggs, salt, and remaining 1 tablespoon lemon juice and vanilla extract until well combined. Set aside. 

Step 3

Cut 12 croissants in half crosswise. Place bottoms, cut sides up, in a 13- x 9-inch baking dish coated with cooking spray. Dollop with blueberry-cream cheese mixture. Cover with croissant tops. Pour egg mixture over croissants. 

Step 4 

Tear remaining 2 croissants into bite-size pieces; tuck in around sandwiches to fill any gaps. Sprinkle with remaining 1 cup blueberries. Cover and chill 8 to 12 hours. 

Step 5 

Let stand at room temperature while oven preheats to 325°F. Bake, covered with foil, for 30 minutes. Remove foil; bake, u