1-First Step: Prep the baking dish and custard Start by buttering a 9×13-inch baking dish. This helps prevent sticking and gives the edges a little extra richness. In a large bowl, whisk together the eggs, milk, maple syrup, orange zest, orange liqueur or orange juice, vanilla extract, cinnamon, and salt until smooth and well blended. If you are making this for a crowd and want a slightly lighter version, you can use orange juice instead of liqueur without changing the texture.

2-Second Step: Coat the croissants Add the torn croissants to the custard mixture and toss gently so every piece gets coated. If your croissants are very fresh and soft, lightly toasting them first can help prevent sogginess. This is especially helpful if you plan to chill the dish overnight. The goal is for the croissants to absorb the custard without turning mushy.

3-Third Step: Build the layers Arrange half of the croissant pieces in the prepared baking dish. Spoon the blueberry jam over the croissants in small dollops so the flavor is spread throughout the pan. Then add spoonfuls of ricotta cheese over the jam and croissant layer. The ricotta does not need to be perfect or evenly spread; little pockets of creamy filling are what make this dish feel homemade and cozy. Next, layer the remaining croissants on top. Pour any remaining egg mixture over everything, making sure the top pieces get some of that custard too. Sprinkle the fresh blueberries over the top. These berries burst while baking and add bright color to the finished dish.

4-Fourth Step: Chill before baking Cover the dish and refrigerate for at least 15 minutes. If you want to make it ahead, you can leave it in the fridge overnight. This overnight blueberry croissant french toast bake method gives the croissants even more time to soak up the custard, which is great when you want an easy morning. If you are planning to freeze it, assemble the dish before baking, cover it well, and freeze according to your make-ahead plan.

5-Fifth Step: Bake until golden When you are ready to bake, preheat the oven to 375°F. Place the thin slices of cold salted butter over the croissants. This helps the top brown beautifully and gives the bake a crisp, rich finish. Bake for 40 to 50 minutes, or until the top is golden and the center is set. If the top browns too quickly, cover it loosely with foil during the last part of baking.

6-Sixth Step: Make the cinnamon syrup While the bake is in the oven, make the cinnamon syrup. In a small saucepan, combine the pure maple syrup, cinnamon sticks, salted butter, and a pinch of sea salt. Simmer over medium heat for about 10 minutes. The syrup will take on a deeper cinnamon flavor and a smooth texture that works beautifully over the warm bake. If you make extra, it keeps well in the fridge for up to two weeks.

7-Final Step: Serve warm with toppings Let the bake cool for a few minutes before serving. Top it with whipped cream, fresh berries, and plenty of cinnamon syrup. Add assorted fresh fruit on the side for color and freshness. If you want a full brunch spread, serve it with bacon and coffee for a meal that feels complete and comforting.