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.