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orange marmalade apricot preserves orange juice orange zest croissants eggs cream almond fresh strawberries
Viewed: 57 - Published at: 8 years agoIngredients
- 1 jar (18 ounces) orange marmalade
- 1/2 cup apricot preserves
- 1/3 cup orange juice
- 3 teaspoons grated orange zest
- 6 croissants, split
- 5 large eggs
- 1 cup half-and-half cream
- 1 teaspoon almond or vanilla extract
- Quartered fresh strawberries
Method
- In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops.
- In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.
