Croissant Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Turning croissants and marmalade into a classic overnight casserole makes a wonderful treat for family and guests around the breakfast table. 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 |
Directions:
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.
2. In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight.
3. 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.
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