1-First step: Prepare the baking dish and custard
Butter a 9 by 13 inch baking dish so the bake releases easily after cooking. In a large bowl, whisk together the eggs, milk, maple syrup, orange zest, orange liqueur or orange juice, vanilla extract, cinnamon, and salt. Whisk until everything looks smooth and evenly mixed. This custard is what gives the dish its soft, rich center, so take a minute to blend it well.
If you want the croissants to hold their shape a little better, you can toast them lightly first. That is one of the best tricks for avoiding a soggy casserole. Day-old croissants work especially well because they soak up the custard without falling apart.

2-Second step: Coat the croissants
Add the torn croissants to the bowl and gently toss them until they are coated in the egg mixture. Be gentle so the pieces stay fairly intact. Let them sit for a minute or two so the custard starts soaking in. This is where the magic begins, because the layers of croissant start turning tender while still staying flaky.
If you are using mini croissants, double the quantity to get the same amount of coverage in the pan. Regular croissants usually need 14 to 16 pieces for a standard batch.

3-Third step: Layer the bake
Arrange half of the croissants in the prepared baking dish. Spoon the blueberry jam over the croissants in small dollops so it spreads out in pockets rather than sitting in one big layer. Next, add the ricotta cheese in spoonfuls across the surface. This gives the bake creamy little bites that feel extra special.
Add the remaining croissants on top, then pour any leftover egg mixture over everything. Finish by scattering the fresh blueberries over the top. A few berries will sink into the bake as it cooks, while others stay on top and look pretty when it comes out of the oven.

4-Fourth step: Chill before baking
Cover the dish and refrigerate it for at least 15 minutes. If you are planning ahead, you can refrigerate it overnight. That makes this make ahead blueberry croissant french toast bake especially helpful for holidays and busy mornings. The rest time lets the croissants soak up the custard so the texture bakes up soft and flavorful.
Short chill time works fine, but an overnight rest gives the best flavor and the most even texture.

5-Fifth step: Bake until golden and crisp
When you are ready to bake, preheat the oven to 375 degrees Fahrenheit. Place the thin slices of cold salted butter over the croissants so they melt into the top while baking. Bake for 40 to 50 minutes, or until the top is golden and crisp and the center is set. If the top browns too quickly, cover it loosely with foil.
The butter adds richness and gives the surface a beautiful finish. You will know it is ready when the edges are browned, the center is puffed, and the smell in your kitchen makes everyone wander in asking when breakfast will be served.

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, ground cinnamon, and salted butter. Simmer over medium heat for about 10 minutes. Stir now and then so the butter melts fully and the syrup stays smooth. Finish with a pinch of sea salt to bring the sweetness into balance.
This syrup stores well too, so if you have leftovers, keep it in the fridge for up to two weeks. Warm it before serving if needed. It is wonderful with other breakfast dishes as well, including pancakes, waffles, and even baked oatmeal.

7-Final step: Serve warm
Let the bake rest for a few minutes after it comes out of the oven. Serve it warm with whipped cream, fresh berries, and plenty of cinnamon syrup. If you want a little extra brunch flair, add a light dusting of cinnamon or powdered sugar. The contrast of soft custard, crisp croissant edges, and juicy berries makes every bite feel cozy and indulgent.