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Sweet Orange Croissant Pudding Recipe

Time-crunched cooks are sure to appreciate the make-ahead convenience of this delightful dish. Feel free to replace the orange marmalade with any jam or jelly that suits your taste.—Mary L. Gabriel, Las Vegas, Nevada

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Sweet Orange Croissant Pudding Recipe

Prep: 15 min. + chilling Bake: 40 min. + cooling

Yield: 8 Servings

15 40 55

Ingredients

4 croissants, split
1 cup orange marmalade, divided
3 eggs
1-1/4 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 teaspoon grated orange peel, optional
1/2 teaspoon almond extract

Directions

Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into five slices; place in a greased 11-in. x 7-in. baking dish.
In a large bowl, whisk the eggs, milk, cream, sugar, orange peel if desired and extract; pour over croissants. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Place dish in a larger baking dish. Fill larger dish with 1 in. of boiling water.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
Remove pan from water bath; cool on a wire rack for 10 minutes. Brush remaining marmalade over the top. Cut and serve warm. Yield: 8 servings.

Nutritional Facts 1 piece equals 416 calories, 20 g fat (11 g saturated fat), 143 mg cholesterol, 287 mg sodium, 55 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Sweet Orange Croissant Pudding in Country Woman Christmas Annual 2010, p28