Croissant breakfast casserole made with orange marmalade, eggs, and cream—luscious and super easy. Prepare ahead and bake in the morning!
My friend Rita’s late mother-in-law, Miss Louise, gave me this recipe for Croissant Breakfast Casserole, and it is one of the easiest breakfast recipes you will find.
It takes about ten minutes to put together and stick in the fridge overnight, then bake in the morning. It’s heavenly, orangey and buttery and everyone loves it!
You’ll also love my French Toast Casserole and my regular Breakfast Casserole!
Ingredients
- Croissants
- Orange marmalade – good quality is important!
- Orange juice
- Eggs
- Almond extract
- Vanilla extract
- Heavy cream
How to make croissant breakfast casserole
Step 1. Prepare croissants.
Cut croissants in half lengthwise and place bottom halves in buttered 9×13 inch casserole dish.
Stir orange juice into marmalade and spread over each croissant half, leaving a little to glaze the top.
Step 2. Prepare filling.
Replace croissant tops. Beat eggs, cream and extracts with a wire whisk until well blended and pour over top of croissants. Spoon the rest of the marmalade over the top of the croissants.
Step 3. Allow to rest overnight, then bake.
Cover and soak the Croissant Breakfast Casserole overnight in refrigerator. Remove from refrigerator about 45 minutes before baking and bake at 350 for 25 minutes.
Perfect! You will love how easy this dish is to prepare and your guests will be impressed, especially if you call it by the correct name—Croissant a l’Orange. We usually just say, “that orange croissant dish,” because we’re Southern and don’t know how to pronounce fancy French names. Either way, it’s delicious.
If you’d like to make your own croissants for this Croissant Breakfast Casserole, here are a couple of recipes to get you started: How to Make Croissants and Gluten Free Croissants.
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Croissant Breakfast Casserole
Ingredients
- 6 croissants or as many mini croissants as it takes to line the dish
- 9 ounce jar orange marmalade
- 3 ounces orange juice
- 5 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Cut croissants in half lengthwise and place bottom halves in buttered 9×13 inch casserole dish.
- Stir orange juice into marmalade and spread over each croissant half, leaving a little to glaze the top. Replace croissant tops.
- Beat eggs, cream and extracts with a wire whisk until well blended and pour over top of croissants.
- Spoon the rest of the marmalade over the top of the croissants.
- Cover and soak overnight in refrigerator.
- Remove from refrigerator about 45 minutes before baking and bake at 350 for 25 minutes.
Nutrition
Update Notes: This post was originally published October 25, 2010, and on October 6, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.
