Croissant Breakfast Casserole
Croissant breakfast casserole made with orange marmalade, eggs, and cream--luscious, and super easy.
Servings: 8 servings
Calories: 410kcal
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 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.
