1-First Step: Mise en Place Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Gather all ingredients.

2-Second Step: Prepare the Croissants and Berries Tear the 8 croissants into bite-sized pieces (about 1-2 inches). Layer half into the dish. Scatter 1 cup of mixed berries evenly over them. Repeat with remaining croissants and the rest of the berries. Press down gently.

3-Third Step: Make the Custard Mixture In a large bowl, whisk 6 eggs until smooth. Add 2 cups milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1 tsp vanilla, lemon zest, and 1/4 tsp salt. Whisk until fully combined and sugar dissolves. Pour slowly over croissant layers, ensuring even coverage. Let soak 10 minutes (or overnight in fridge for overnight berry croissant bake convenience).

4-Fourth Step: Prepare and Add Topping Mix 1/2 cup brown sugar with 1/2 cup chopped pecans in a small bowl. Sprinkle evenly over the top.

5-Fifth Step: Bake to Perfection Bake uncovered for 40-45 minutes. Edges bubble, center sets (knife inserted comes out clean), and top golden brown. If browning too fast, tent with foil. Rotate dish halfway for even cooking.

6-Final Step: Rest, Serve, and Enjoy Let cool 10 minutes. Dust with powdered sugar. Slice into squares. Serve warm with yogurt or maple syrup.