Sorry I’m late with today’s post. My kids are out this week for spring break and I haven’t been able to get to this until now. This orange croissant breakfast casserole recipe combines two or my favorite flavors for breakfast.
First is orange, I love anything orange flavored especially for breakfast. For me, it really does taste like sunshine, that is if you could taste sunshine! Then there is croissants. They are buttery and flaky and another items I love at breakfast time.
This casserole is made ahead of time and would be perfect to serve for Easter breakfast if you haven’t planned anything yet. If not, it’s still perfect to serve on a spring morning or would also work well for Mother’s Day.
- 1 jar (18 oz) orange marmalade
- 1/2 cup apricot preserves
- 1/3 cup orange juice
- 1Tbsp grated orange peel
- 6 croissants, split
- 5 eggs
- 1 cup half-and-half cream
- 1 tsp almond extract
- 2 cups fresh strawberries, quartered
- In a small bowl, combine the marmalade, preserves, orange juice and peel.
- Use 1 1/2 cups marmalade mixture and spread in the middle of the croissants. Place croissants in a greased 13×9-in. baking dish.
- In another bowl, whisk eggs, cream and extract; carefully pour over croissants. Spoon remaining marmalade mixture over top of croissants. Covered and refrigerate overnight.
- In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted near the center comes out clean.
- Let stand 5 minutes before serving. Top with strawberries to serve. Makes 12 servings.
Recipe adapted from Taste of Home.