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    You are in: Home / Recipes / Baked Stuffed Croissant Recipe
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    Baked Stuffed Croissant

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    Ted Mizerek's Note:

    Saw this at Campus B&B site. Great if you need to bring a dish for breakfast.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Split croissants horizontally. (They don't need to be really fresh. Packaged croissants work fine.) Spread cream cheese on each open side. Spread orange marmalade on one side and make a sandwich with the top. (Substitutions for the orange marmalade may be other jams or fresh fruit).
    2. 2
      Oil a large casserole or 9x12 cake pan and place the croissants into the pan.
    3. 3
      Whip together eggs,orange juice,milk,nutmeg,salt,vanilla and almond extract.
    4. 4
      Pour the egg mixture over the filled croissants. Cover and refrigerate overnight.
    5. 5
      Next morning, let stand at room temperature for 30 minutes. Remove the croissants and place on a cookie sheet or baking stone which has been lightly oiled. Bake at 350°F for 30 minutes. Or, poke fork holes in the croissant and let sit in the egg mixture for 15 minutes and bake at 400°F for 15 to 20 minutes. Sprinkle with powdered sugar and serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Baked Stuffed Croissant

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 737.6
     
    Calories from Fat 289
    39%
    Total Fat 32.2 g
    49%
    Saturated Fat 17.2 g
    86%
    Cholesterol 363.1 mg
    121%
    Sodium 791.1 mg
    32%
    Total Carbohydrate 100.0 g
    33%
    Dietary Fiber 2.2 g
    9%
    Sugars 72.0 g
    288%
    Protein 16.6 g
    33%

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