Step 1

Preheat oven to 350°F. Grease 9x13-inch baking dish with nonstick cooking spray.

Step 2

In small bowl, combine blackberries, sugar and jam until evenly coated.

Step 3

In large mixing bowl, whisk ricotta, heavy cream, eggs, honey, vanilla and 1 teaspoon orange zest.

Step 4

Sprinkle half of croissant pieces into baking dish. Spoon blackberry mixture overtop, then sprinkle with remaining croissant pieces. Pour ricotta mixture overtop. Let sit 30 minutes or overnight in refrigerator.

Step 5

Bake, uncovered, 25 minutes. Cover with foil and bake 15 minutes longer (safe internal temp. 160°F). Let rest 10 minutes. Sprinkle with remaining 1 teaspoon orange zest and serve, refrigerating any leftovers.