Croissant a l’orange recipe

Croissant a L’orange recipe

This article was published by: Matthew

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Ingredients

6 large croissant

One 18-ounce jar orange marmalade

3 ounces orange juice

grated orange rind

1 teaspoon almond or brandy extract

1 cup heavy cream

5 eggs

Orange slices, strawberries, or other fruit for garnish (optional)

Instructions:

Butter casserole dish. Cut croissants in half lengthwise and line bottom halves in pan. Thin marmalade with orange juice and spoon over each bottom half. Save some for glaze on top. Replace tops. Beat eggs, cream, and extract, then pour over croissants. Cover with glaze. Place in refrigerator overnight. Bake at 350 degrees for 25 minutes. Garnish and serve.