Cream Puff Berry Breakfast Casserole

17.6 oz. box cream puffs, thawed

sliced strawberries* (thawed if using frozen)

blueberries* (thawed if using frozen)

raspberries* (thawed if using frozen)

12 eggs, slightly beaten

1 c. milk

1 T. cinnamon

1 c. heavy cream

1/4 c. powdered sugar

1 t. vanilla

Spray 9x13 dish. Place cream puffs evenly in bottom of dish. Top with strawberries, blueberries, and raspberries. Combine eggs with milk. Add cinnamon and blend well. Pour over fruit. Add more cinnamon if desired. Place in refrigerator for 1 hour. Heat oven to 350. Place casserole in oven for 1 hour*. Whip heavy cream, powdered sugar, and vanilla**. Place in refrigerator to chill while casserole is baking. When casserole is done, dust with powdered sugar. Slice casserole and serve with whipped cream on the side. Yum! 

*Mine wasn't done after 1 hour. Next time I'll bake longer, maybe an additional 10 minutes. 

**can also use store bought whipped cream or redi-whip

1st pic: before baking, before adding sauce; 2nd pic: before baking, after adding sauce; 3rd pic: after baking and topped with powdered sugar; 4th pic: ready to eat!