Preheat your oven to 350°F (175°C). Cube your croissants and spread them on a baking sheet. Toast for 7-10 minutes until golden brown and cool.

In a large mixing bowl, beat together softened cream cheese and sugar until smooth. Gradually add eggs, stirring after each. Pour in half and half, lemon juice, lemon zest, vanilla, and a pinch of salt. Whisk until velvety.

Grease a 9x13-inch baking dish. Layer half of croissant pieces at the bottom, followed by half of the berries. Pour half of the custard mixture over. Repeat the layers and refrigerate overnight.

Preheat oven to 350°F (175°C). Remove casserole from fridge. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until the center is set and golden.

Meanwhile, prepare glaze by whisking together powdered sugar, lemon juice, and vanilla until smooth. Adjust consistency if needed.

Once baked, remove casserole and let cool for a few minutes. Drizzle glaze on top and serve warm, optionally dusting with more powdered sugar.