• Preheat oven to 350ºF degrees. Slice each croissant in half, as you would for a sandwich. Lay each half flat on a baking sheet. Bake until dry and toasted, about 8-10 minutes.** Allow croissants to cool while you prepare the filling and custard.

Make the Brown Sugar Filling:

• In a medium bowl combine the butter, brown sugar and cinnamon until smooth; set aside.

Make the Custard:

• In a large bowl, whisk the sugar, egg yolks, whole egg, vanilla, and salt together until smooth. Stir in the heavy cream and milk until combined.

To Assemble:

• Spread brown sugar filling onto half of the croissant halves. Top each filling-topped half with a bare half, making a sandwich. Cut each croissant sandwich into 4-5 pieces.
• Place croissant pieces into a greased 8-inch square baking dish. Scatter the blackberries throughout, using your fingers to push them in-between croissants. Pour the custard evenly over the croissants, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least an hour***.
• Preheat the oven to 350ºF. Combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the bread pudding. Bake in the oven for 35-40 minutes, or until golden and toasty.

Make the Icing:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the powdered sugar and vanilla and continue beating until combined. Spread evenly on top of the warm bread pudding. Serve and enjoy!