Croissant Breakfast Casserole

By á-2825

Ingredients

• 1 jar (18 ounces) orange marmalade
• 1/2 cup apricot preserves
• 1/3 cup orange juice
• 3 teaspoons grated orange peel
• 6 croissants, split
• 5 eggs
• 1 cup half-and-half cream
• 1 teaspoon almond or vanilla extract
• Quartered fresh strawberries

Preparation

Step 1

In a small bowl, mix marmalade, preserves, orange juice and peel. 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 near the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries. Yield: 12 servings.