Jumbleberry Croissant Strata
Preheat oven to 180°C (350°F). In a large bowl, toss together croissant pieces and about half the melted butter and half the honey. Set aside.
In another bowl, whisk together eggs, cream, sugar, orange zest, vanilla, nutmeg and salt. Pour over croissant mixture, toss to coat and let stand 15 to 20 min. until croissants have absorbed the egg mixture.
Spread half the croissant mixture in greased 13 X 9-in. (3-L) baking dish. Spoon half the frozen berries overtop. Repeat layers once more. Drizzle with remaining honey and melted butter.
Bake 55 to 60 min. until golden brown and puffed. Cool slightly. Dust with icing sugar before serving.