1-First Step: Prepare Baking Dish and Croissants
Butter a 9×13 inch baking dish or a similar sized casserole dish to prevent sticking during baking. Tear croissants into halves or bite-sized pieces to ensure even soaking and layering in the bake.

2-Second Step: Combine Custard Mixture
In a large bowl, whisk together 6 eggs, 1 ½ cups milk, 2 tablespoons maple syrup, orange zest, ¼ cup orange liqueur or juice, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and ½ teaspoon salt. Whisk vigorously to create a well-blended custard base bursting with flavor.

3-Third Step: Layer Croissants and Fillings
Dip the torn croissant pieces briefly into the custard mixture and arrange half the croissants evenly in the buttered baking dish. Spread blueberry jam generously across this first croissant layer, followed by dollops of ricotta cheese to add creamy richness.

4-Fourth Step: Add Final Layer and Custard
Place the remaining croissant halves over the jam and ricotta layer. Pour the remaining custard evenly over the assembled croissants. Scatter fresh blueberries on top for freshness and an extra boost of fruit flavor.

5-Fifth Step: Soak and Chill
Cover the dish and refrigerate for at least 15 minutes, ideally overnight, to allow the croissants to absorb the custard fully, creating a moist, custardy texture upon baking.

6-Sixth Step: Bake and Finish
Preheat oven to 375°F (190°C). Remove cover, dot the top with thin slices of cold salted butter, and bake uncovered for 40 to 50 minutes until the top turns golden brown and crispy. Cover loosely with foil if the topping browns too quickly.

7-Final Step: Prepare Cinnamon Syrup and Serve
While baking, simmer 1 cup pure maple syrup with 2 cinnamon sticks, ground cinnamon to taste, 2 tablespoons salted butter, and a pinch of sea salt over medium heat for about 10 minutes. Remove from heat and set aside. Serve the warm French toast bake drizzled with the cinnamon syrup, powdered sugar, whipped cream, or additional fresh berries.