# What You Need:
→ Croissants
01 - 6 large all-butter croissants, preferably day-old
→ Custard Mixture
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon fine sea salt
→ Berries
09 - 1 1/2 cups mixed fresh berries (blueberries, raspberries, strawberries, blackberries)
→ Topping
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons turbinado or demerara sugar
12 - Powdered sugar for dusting
13 - Maple syrup for serving
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Slice croissants horizontally and arrange half of the pieces in the bottom of the prepared baking dish.
03 - Distribute half of the mixed berries evenly over the croissant layer.
04 - Place remaining croissant pieces on top of the berries, then scatter the rest of the berries over them.
05 - Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt in a large bowl until smooth.
06 - Pour custard mixture evenly over the croissants, pressing gently to facilitate absorption of the liquid.
07 - Drizzle melted butter over the top surface and sprinkle turbinado sugar across the entire casserole.
08 - Allow the casserole to sit at room temperature for 15 minutes, or cover and refrigerate overnight for enhanced flavor development.
09 - Bake uncovered for 40 to 45 minutes until the top achieves a golden color and the custard is set with a slight wobble remaining in the center.
10 - Remove from oven and allow to rest for 10 minutes. Dust with powdered sugar and serve with maple syrup if desired.
