Croissant Breakfast Casserole

  • 24 Feb - 01 Mar, 2024
  • Mag The Weekly
  • Cookery

· 1 jar (18oz.) orange marmalade
· ½ cup apricot preserves
· 1/3 cup orange juice
· 3tsp grated orange zest
· 10 croissants, split
· 5 large eggs
· 1 cup half-and-half cream
· 1tsp almond or vanilla extract
· Quartered fresh strawberries and whipped cream, optional

In a small bowl, mix marmalade, preserves, orange juice and zest. Spread croissant bottoms with marmalade mixture; replace tops. Cut croissants in half; arrange in a greased 13x9-in. baking dish.
In another bowl, whisk eggs, cream and extract; pour over croissants. Covered and refrigerate overnight.
Preheat oven to 175°C. Remove casserole from refrigerator while oven heats. Uncover and bake for 25-30 minutes or until a knife inserted in the centre comes out clean. Let it stand for five minutes before serving. Serve with strawberries and whipped cream.