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Preheat oven to 350 degrees F. Lightly coat a 9-inch square pan with cooking spray.
Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition.
Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.
Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
Serve warm with powdered sugar sprinkled on top.