Croissant Breakfast Casserole Recipe

5 4 4
Croissant Breakfast Casserole Recipe
Croissant Breakfast Casserole Recipe photo by Taste of Home
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Croissant Breakfast Casserole Recipe

Read Reviews
5 4 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min.

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 large 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 in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries. Yield: 12 servings.
Originally published as Croissant Breakfast Casserole in Taste of Home April/May 2013

Nutritional Facts

1 serving: 314 calories, 10g fat (5g saturated fat), 117mg cholesterol, 280mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 6g protein.

  • 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 large eggs
  • 1 cup half-and-half cream
  • 1 teaspoon almond or vanilla extract
  • Quartered fresh strawberries
  1. 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.
  2. In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight.
  3. 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. Yield: 12 servings.
Originally published as Croissant Breakfast Casserole in Taste of Home April/May 2013

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Reviews forCroissant Breakfast Casserole

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debpenns User ID: 5553562 249803
Reviewed Jun. 26, 2016

"made this last night for sunday morning breakfast family loved it expecially with the orange marmalade big hit"

MY REVIEW
MurphyNJ User ID: 7103738 119550
Reviewed Jul. 3, 2013

"I used individual casserole dishes and fit one croissant into each one. I divided the other ingredients accordingly for individual servings. I served this for breakfast. My guests loved it but it was a little sweet for me. Next time, I might spread cream cheese between the croissant halves to add another flavor, then cut down a bit on the jams. And maybe sprinkle crumbled bacon on top."

MY REVIEW
DRBH User ID: 4986599 198425
Reviewed May. 12, 2013

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

MY REVIEW
ladydragonfly9 User ID: 3582837 213499
Reviewed Mar. 31, 2013

"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."

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