In a large mixing bowl, combine the powdered sugar with 8 ounces of the cream cheese. Add the lemon zest, ½ tablespoon lemon juice, and 1 teaspoon vanilla. Mix until smooth and creamy. Gently fold in about half of the berries, pressing some of them slightly so they release a bit of their juices. Set this mixture aside.

In another bowl, blend the remaining cream cheese with the granulated sugar until smooth. Slowly whisk in the half-and-half, followed by the eggs, salt, the rest of the lemon juice, and the remaining vanilla. Whisk until the mixture is fully combined and silky.

Slice the croissants in half horizontally and arrange the bottom halves in a greased 9x13-inch baking dish. (You may have a couple extra.) Spoon the berry cream cheese mixture over each base, then place the tops back on to create little sandwiches.

Pour the custard mixture evenly over the croissants, making sure everything gets a good soak. Tear the remaining croissants into pieces and tuck them into any open spaces in the dish. Scatter the remaining berries over the top.

Cover the dish and refrigerate for at least eight hours or overnight so the croissants can absorb all that flavor.

When you’re ready to bake, take the dish out of the refrigerator and let it sit while the oven heats to 325 degrees F. Cover with foil and bake for about 30 minutes. Remove the foil and continue baking for another 25 to 30 minutes, until the top is lightly golden and the center is set.

Finish with a sprinkle of toasted almonds and a light dusting of powdered sugar. Serve warm with maple syrup on the side.