# Ingredient List:
→ 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 (optional)
13 - Maple syrup for serving (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Slice croissants horizontally and arrange half of the croissant pieces on the bottom of the prepared baking dish.
03 - Sprinkle half of the mixed berries evenly over the croissant layer.
04 - Layer remaining croissant pieces on top, then scatter remaining berries over them.
05 - In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth and well combined.
06 - Slowly pour custard mixture evenly over the layered croissants and berries, pressing gently to allow the croissants to absorb the liquid.
07 - Drizzle melted butter over the top and sprinkle evenly with turbinado sugar.
08 - Allow the assembled 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 is golden brown and the custard is set but slightly wobbly in the center.
10 - Remove from oven and let rest for 10 minutes. Dust with powdered sugar and serve with maple syrup if desired.
