Croissant Ala’Orange

Two nights ago a former guest emailed and asked for this recipe.  We love it when guests enjoy a breakfast enough that they want to make it at home.  This is an easy do ahead breakfast.  It came from my friend, Yvonne Martin, who owns the White Oak Inn in Danville, Ohio.

6 croissants

9 oz. jar orange marmelade

3 oz. orange juice

5 eggs

1 Cup heavy cream

1 Teaspoon almond extract

Strawberries and mandarin orange sections for garnish.

Cut croissants lengthwise in half and place bottom halves in buttered 9 x 12 dish.  Thin marmelade with orange juice and spoon over each bottom half, saving a little to be used as glaze.  Replace tops.  Beat eggs, cream, almond extract together.  Pour over tops.  Soak overnight.  Remove from refrigerator 45 minutes before baking.  Bake about 25 minutes at 350 degrees.  Serve hot and garnish with strawberries and mandarin orange sections. 

 A variation on this is to mix the orange marmelade with softened cream cheese and spread over croissant bottoms.