# What You'll Need:
→ Bread and Fruit
01 - 6 large all-butter croissants, slightly stale, torn into large pieces
02 - 1½ cups fresh blueberries (or frozen, not thawed)
03 - Zest of 2 lemons
→ Custard
04 - 6 large eggs
05 - 2 cups whole milk
06 - ½ cup heavy cream
07 - ⅔ cup granulated sugar
08 - 2 teaspoons pure vanilla extract
09 - Juice of 1 lemon (about 2 tablespoons)
10 - ¼ teaspoon salt
→ Topping
11 - 2 tablespoons turbinado (raw) sugar
12 - Powdered sugar, for dusting (optional)
# Method:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
02 - Arrange half the torn croissants evenly in the dish; scatter half the blueberries and sprinkle half the lemon zest over them. Repeat layering with remaining croissants, blueberries, and zest.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, lemon juice, and salt until fully combined and smooth.
04 - Pour the custard mixture slowly and evenly over the layered croissants and fruit. Gently press the top to ensure all pieces absorb the custard.
05 - Sprinkle turbinado sugar evenly over the custard-soaked croissants.
06 - Allow the dish to sit at room temperature for 10 to 15 minutes, or cover and refrigerate overnight for enhanced flavor and texture.
07 - Bake uncovered for 40 to 45 minutes, until the bake is puffed, golden brown, and just set in the center.
08 - Let rest for 10 minutes before serving. Optionally dust with powdered sugar.
