Ingredients
1 jar (18 ounces) orange marmalade1/2 cup apricot preserves1/3 cup orange juice3 teaspoons grated orange zest6 croissants, split5 large eggs1 cup half-and-half cream1 teaspoon almond or vanilla extractQuartered fresh strawberries
Preparation
In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops.
In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.
