Cut the croissants into large bite-sized pieces. Cut the cream cheese into small ¼ inch sized cubes

Place half of the croissant pieces in the casserole dish in an even layer and then scatter half of the blueberries and cubed cream cheese pieces overtop. Add the remaining croissant pieces and then top with the cubed cream cheese and blueberries.

In a bowl whisk together the eggs, cream, vanilla extract, cinnamon, lemon zest and honey until well mixed.

Pour the egg mixture over the croissants. Place a piece of plastic wrap over the casserole and use your hands to press down the croissants so that the croissant pieces are submerged (don’t worry about the top of the croissants). Transfer to the fridge for 20 minutes (up to overnight)

Remove the plastic wrap and transfer to the oven to bake for 45 minutes or until a knife inserted in the center comes out clean

While the casserole is baking add the frozen blueberries to a small pot along with the honey, lemon juice and ⅓ cup water. Bring to a gentle simmer and leave to cook for 15 minutes on medium low heat until the blueberries begin to break down. Transfer the sauce to a small pitcher.

Once the casserole is done cooking, add the icing sugar to a sieve and lightly dust the top of the casserole.