Croissant French Toast a l’Orange is really special, and this recipe is so easy–make ahead, bake and serve. It’s great for a special brunch or holiday breakfast and allows you lots of time with your guests.

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Croissant French Toast a l’Orange

adapted from Arroyo Village Inn

Course

breakfast

Prep Time

20 minutes

Cook Time

25 minutes

Passive Time

8 hours

Servings

Ingredients

• 6 croissants large, cut in half horizontally
• 9 ounces orange marmalade
• 3 ounces orange juice
• 5 eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon almond extract
• 1/2 cup almonds slivered

Course breakfast Prep Time 20 minutes Cook Time 25 minutes Passive Time 8 hours Servings Ingredients 6 croissants large, cut in half horizontally 9 ounces orange marmalade 3 ounces orange juice 5 eggs 1 cup heavy cream 1/2 cup milk 1 teaspoon almond extract 1/2 cup almonds slivered

Instructions

1. Place the bottom halves of croissants on a half-sheet pan or jelly-roll pan (pack them as tightly as possible).
2. In a small bowl, combine the marmalade with the orange juice; mix completely. Spoon thinned marmalade over each croissant bottom half, saving a little to be used as a glaze for the tops of the croissants. Place the croissant tops over the croissant bottom halves.
3. In a medium bowl, beat together the eggs, cream, milk and almond extract. Pour this mixture over the croissants. Spoon the remaining marmalade over the top of each croissant as a glaze.
4. Cover the baking sheet and refrigerate 8-10 hours, allowing the croissants to soak in the egg mixture.
5. When ready to bake, remove the baking dish from the refrigerator and allow it to stand at room temperature for 45-60 minutes before baking.
6. Preheat the oven to 350 degrees. Spray half-sheet pan with vegetable spray. Using a spatula, remove the croissants out of the cream mixture to the greased baking sheet. Leave space between the croissants. Top with slivered almonds.
7. Bake uncovered for 25 minutes.
8. For a nicer presentation, take a small knife and cut around the croissants before removing to plates—this will get rid of excess custard around the croissants. Serve the croissants hot, garnished with strawberries and mandarin orange sections. Offer syrup on the side.