Cut the croissants apart in half. In a bowl, mix the eggs with the milk, cinnamon and Xylit icing sugar. Soak the halved croissants briefly in the mixture by turning them from side to side. Place them in a casserole dish. Pour the remaining egg mixture over it.
In a second bowl, stir the cream cheese with the Xylit and lemon juice and place different scoops of it on the casserole. Then put the jam on top of it.
Bake the casserole in the oven at 180 degrees. Decorate with berries, drizzle with the honey and a bit of Xylit icing sugar.
