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In a large mixing bowl add eggs, heavy cream, milk, 2 Tablespoons granulated sugar, cinnamon, salt, and vanilla extract. Beat until just combined.
In a second bowl add cream cheese, and remaining sugar. Mix until smooth. Fold in the berries.
Slice the croissants down the center, to make a 'pocket' add 2-3 Tablespoons of the cream cheese filling. Arrange in a 13x9 greased baking dish.
Pour the custard filling over the croissants. Cover and refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit. Bake uncovered for 35-40 minutes or until golden brown.
Shower with a dusting of powdered sugar!