Sweet Orange Croissant Pudding
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. + cooling
YIELD: 8 servings.
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
Ingredients
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4 croissants, split
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1 cup orange marmalade, divided
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3 large eggs
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1-1/4 cups whole milk
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1 cup heavy whipping cream
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1/2 cup sugar
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1 teaspoon grated orange zest, optional
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1/2 teaspoon almond extract
Directions
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1.
Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish.
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2.
Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, overnight.
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3.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. boiling water.
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4.
Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.
Nutrition Facts
1 piece: 416 calories, 20g fat (11g saturated fat), 143mg cholesterol, 287mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 7g protein.
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