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Croissant Breakfast Casserole Recipe

Croissant Breakfast Casserole Recipe photo by Taste of Home

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Turning croissants and marmalade into a classic overnight casserole makes a wonderful treat for family and guests around the breakfast table. — Joan Hallford, Fort Worth, Texas

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Croissant Breakfast Casserole Recipe

Prep: 15 min. + chilling Bake: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

1 jar (18 ounces) orange marmalade
1/2 cup apricot preserves
1/3 cup orange juice
3 teaspoons grated orange peel
6 croissants, split
5 eggs
1 cup half-and-half cream
1 teaspoon almond or vanilla extract
Quartered fresh strawberries

Directions

In a small bowl, mix marmalade, preserves, orange juice and peel. 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 near the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries. Yield: 12 servings.

Nutritional Facts 1 serving equals 314 calories, 10 g fat (5 g saturated fat), 117 mg cholesterol, 280 mg sodium, 52 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Croissant Breakfast Casserole in Taste of Home April/May 2013

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Croissant Breakfast Casserole

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Reviewed on May. 12, 2013 by DRBH

Our church made this for a Mother Daughter lunch. Everyone loved it. I can't wait to try it with vanilla ice cream. Yummy

Reviewed on Mar. 31, 2013 by ladydragonfly9

This was totally awesome and a huge hit at Easter brunch. I substituted peach preserves for the orange marmalade and apricot preserves. My daughter-in-law loves peach cobbler and said it reminded her of that only better.