Prep the dish: Grease a 9x13-inch baking dish with butter or nonstick spray. Position a rack in the center of the oven and preheat to 350°F (175°C) if baking right away.

Ready the croissants: Slice croissants in half lengthwise. Tear or cut into large chunks. If they’re very fresh and soft, place pieces on a sheet pan and toast in the oven at 300°F (150°C) for 8–10 minutes to dry them slightly.

Make the custard: In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, salt, and orange zest until smooth and well combined.

Assemble: Add croissant pieces to the baking dish. Pour the custard evenly over the top, gently pressing the croissants down to help them soak it up. Drizzle with melted butter and sprinkle 1–2 tablespoons sugar over the surface.

Soak time: Let stand for 15–20 minutes on the counter so the bread absorbs the custard. For best results, cover and refrigerate for at least 2 hours or overnight.

Bake: Uncover and bake at 350°F (175°C) for 35–45 minutes, until the top is puffed and golden and the center is set but still slightly custardy. If browning too quickly, tent loosely with foil during the last 10 minutes.

Rest and serve: Let it sit for 10 minutes to set. Dust with powdered sugar if you like, then serve warm with maple syrup and fresh berries.