Croissant a l'Orange or Orange Croissant Breakfast Casserole
Croissant breakfast casserole made with orange marmalade, eggs, and cream--luscious, and super easy.
6croissants or as many mini croissants as it takes to line the dish
9ounce jarorange marmalade
Cut croissants in half lengthwise and place bottom halves in buttered 9x13 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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.