1-Butter a 9×13 inch baking dish to prevent sticking and prepare for the layers.

2-In a large bowl, whisk together 6 large eggs, 1 1/2 cups milk, 2 tablespoons maple syrup, 1 tablespoon orange zest, 1/4 cup orange liqueur, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon salt until well combined.

3-Toss 14-16 croissants (torn in half) in the egg mixture and arrange half of them in the baking dish.

4-Dollop 1 jar (10 ounces) blueberry jam and 1 cup ricotta cheese over the croissants for added sweetness and creaminess.

5-Layer the remaining croissants on top and pour the rest of the egg mixture over everything to ensure even soaking.

6-Sprinkle 1 cup fresh blueberries and assorted fresh fruit on top for a fresh finish.

7-Cover and refrigerate for 15 minutes up to overnight to let the flavors develop.

8-Preheat the oven to 375°F and lay 6 tablespoons cold salted butter, thinly sliced, over the croissants.

9-Bake for 40-50 minutes until golden and crisp, covering with foil if it browns too quickly.

10-Meanwhile, simmer 1 cup pure maple syrup, 2 cinnamon sticks, and 2 tablespoons salted butter over medium heat for 10 minutes until fragrant, then add a pinch of sea salt.

11-Serve warm, topped with whipped cream, fresh berries, and the cinnamon syrup for a complete treat.