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Ingredients:
6 croissants
9-ounce jar orange marmalade
3 ounces orange juice
5 eggs
1 cup heavy cream
1 teaspoon almond extract
strawberries for garnish
canned or fresh mandarin orange sections for garnish
Instructions:
Cut croissants in half lengthwise and place bottom halves in buttered 12-by-9-inch oven-proof dish. Thin marmalade with orange juice and spoon over each bottom half, saving a little to be used as a glaze. Replace croissant tops. Beat eggs, cream and almond extract. Pour over top of the croissants. Spoon some thinned marmalade over top. Soak overnight. Remove from fridge 45 minutes before baking. Bake in a preheated oven 350 degrees for about 25 minutes. Serve hot and garnish with strawberries and mandarin orange sections.
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Copyright © 1999 - 2004 Lanier Publishing International
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