Orange Croissant French Toast

French Toast/Waffles/Pancakes/Crepes


6 croissants
1-9 oz. jar orange marmalade
3 oz. orange juice
5 eggs
1 C. heavy cream
1 tsp. almond extract
Strawberries and canned or fresh mandarin orange sections, for garnish

Cut croissants in half and place in bottom halves in a buttered 9x13" oven-proof dish. Thin the 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 the
croissants. Spoon some thinned marmalade on top. Refrigerate overnight. Remove from the refrigerator 45 minutes before baking in a preheated oven at 350F for 25 minutes. Serve hot and garnish with strawberries and mandarin orange sections.

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