Yummy brunch idea or mother's day recipe.
Slice 6 croissants open lengthwise and place 6 halves face up in a casserole dish.
Mix 9 eggs, 1 3/4 cups milk and 1/3 cup syrup. Beat until thoroughly blended.
Sprinkle most of one container of blueberries over the croissants, then pour about half the egg mixture over the croissants. Push any dry portion of the croissants down into the mixture to make sure all are moist.
Place the remaining croissant halves face down in the dish so that they cover the first group. Sprinkle the rest of the blueberries over the dish. Pour the rest of the egg mixture over the croissants repeating the above procedure. Bake at 350 for 45 minutes. Sprinkle with powdered sugar or serve with syrup.