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Croissant Breakfast Casserole

 Croissant Breakfast Casserole
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
12 ServingsPrep: 15 min. + chilling Bake: 25 min.


  • 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 McCormick® Pure Vanilla Extract
  • Quartered fresh strawberries


  • 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,

2 of 2

Croissant Breakfast Casserole (continued)

Nutritional Facts: 10 g fat (5 g saturated fat), 117 mg cholesterol, 280 mg sodium, 52 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.