Strawberry Lemon Croissant French Toast

Slice the croissants in half lengthwise. Set aside. Combine cream cheese, zest of 1 lemon, strained juice of 1 lemon, and 3/4 cup powdered sugar in a medium mixing bowl. Mix with an electric mixer until light and fluffy. Spread lemon cream cheese mixture over the bottoms of the croissants and then replace the tops, pressing down to flatten. Cut into halves or fourths and arrange pieces evenly in a 9 x 13 pan sprayed with cooking spray. Whisk together milk, eggs, lemon extract (if using), zest from second lemon, and remaining 1/2 cup powdered sugar. Pour evenly over croissants and cover with aluminum foil. Refrigerate 8-10 hours. When ready to bake, preheat oven to 350 degrees F. Bake covered for 30 minutes and then remove foil and bake another 20-30 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from oven and allow to stand 5-10 minutes. Cut into squares and top with fresh sliced strawberries, Strawberry Sauce, and powdered sugar or whipped cream.