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Line a loaf pan with parchment paper on the bottom or a 9 inch pie dish greased with oil.
Slice the croissants evenly & place onto the pan or pie dish, you can squeeze as much croissant slices as you can.
Spread blueberry jam & ricotta cheese then the blueberries.
In a large measuring cup whisk 3 eggs then add in the milk, vanilla & almond extract with a pinch of salt.
Pour this on top of the croissants pressing the croissants down with a fork so all the egg/milk mixture is incorporated.
Cover & let sit for 20 at room temperature.
Meanwhile preheat oven to 350 degrees, take off cover & sprinkle on the raw sugar/lemon mixture.
Bake for 30 min & you can add more blueberries at this point.
Bake for an additional 20-25 min or until golden brown & set.
Let cool then slice drizzling some maple syrup on top.