Croissant Breakfast Casserole

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1 jar (18 ounces) orange marmalade

1/2 cup apricot preserves

1/3 cup orange juice

3 teaspoons grated orange zest

6 croissants, split

5 large eggs

1 cup half-and-half cream

1 teaspoon almond or vanilla extract

quartered fresh strawberries


1. In a small bowl, mix marmalade, preserves, orange juice and zest. 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 in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.

Bon Appetit!

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