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).
Oil a large casserole or 9x12 cake pan and place the croissants into the pan.
Whip together eggs,orange juice,milk,nutmeg,salt,vanilla and almond extract.
Pour the egg mixture over the filled croissants. Cover and refrigerate overnight.
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.