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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, North Richland Hills, Texas
  • Total Time
    Prep: 15 min. + chilling Bake: 25 min.
  • Makes
    12 servings

Ingredients

  • 1 jar (18 ounces) orange marmalade
  • 1/2 cup apricot preserves
  • 1/3 cup orange juice
  • 3 teaspoons grated orange zest
  • 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 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.
Nutrition Facts
1 serving: 314 calories, 10g fat (5g saturated fat), 117mg cholesterol, 280mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 6g protein.

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