Strawberry Rhubarb Croissant Casserole

Ingredients

• 8-10 large vegan croissants, torn into thirds
• 6 large eggs (see below for egg substitution)
• 1 1/2 cups Country Crock® Plant Cream
• 2 tablespoons pure maple syrup (plus additional for serving)
• 1 tablespoon vanilla extract
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup strawberry preserves
• 6 ounces Violife© Original Creamy Vegan Cream Cheese, room temperature
• 1 stalk rhubarb, sliced ¼-1/2 inch thick (about 1 cup)
• 6 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil cut into ½-inch cubes
• 1/2 cup plant milk (such as oat, or almond)
• 3 tablespoons cornstarch
• 2 cups fresh strawberries
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice
• 1 cup Country Crock® Plant Cream, chilled
• 3 tablespoon powdered sugar