Prep 20 mins
Cook 45 mins
I found this recipe in a holiday magazine a couple of years ago and it's become a family favorite ever since. It's sort of like a fancy bread pudding, yet not quite, so I hesitate to really term it a bread pudding because in this case the croissants don't dissolve into the other ingredients like a normal bread pudding would, so the texture is much different. The orange flavor gives it a wonderful taste too.
- 12 (2 ounce) plain croissants
- 1 (18 ounce) jar orange marmalade
- 6 ounces orange juice
- 10 eggs
- 2 cups cream or 2 cups half-and-half
- 2 teaspoons almond extract
- 1 orange, rind of, grated fresh
- Spray two 3-quart glass baking dishes with non-stick pan spray.
- Or grease baking dishes with butter.
- Cut croissants lengthwise with bottom being about 2/3 and top sliver 1/3 and arrange six in each baking dish.
- Thin marmalade with orange juice and spoon some over each bottom half of croissant.
- Replace croissant tops.
- Beat eggs, cream, extract and rind.
- Pour over croissants.
- Spoon remaining thinned marmalade on top as a glaze.
- Allow to soak overnight.
- Bake at 350°F for 45 minutes or until firm.
- Serve hot, garnished with orange slices and strawberries.
- May also be topped with a spoonful of whipped cream.
- Note: I can easily buy croissants in the bakery section of my supermarket (Sara Lee brand also has a frozen variety). However, I found that the ones I get are very large so I have to cut them to fit in a baking dish and may not get all 6 in (usually use 13 x 9 inch glass pans), but it will work fine as long as you fill the pan even if you need to use less than 6 croissants, Also if I'm taking these to a friends house I will use those throw away aluminum baking tins.
Steve, I had to let you know I prepared this for Christmas breakfast and I know it will become our new traditional Christmas breakfast! It was so elegant and delicious! Everyone was so impressed that I had prepared something this wonderful in so little time....of course I never let on that I had prepared it the night before ; ) Just our secret. Thanks so much for your submission. I know this one will stay in my holiday cookbook for years to come! ~~ Just an update (12/25/2005) - and a continued tradition! This year, I basted the croissants the following AM with the excess marmalade which worked beautifully and also I added a few slivered almonds as a crownng glory : ) My family raved over their Christmas breakast feast. Thanks again, Steve, for bringing this wonderful recipe here to share.
I have made this recipe often and just today brought it to a New Year's Day party that I was invited to...It disappeared immediately and quite a few people at the party asked me for the recipe. Very easy to make. A winner!!!!
This was hard to screw up unless you use Pillsbury cresent rolls. I made this last Christmas using leftover croisants from Sam's (think the day to two day old ones works best); cut the recipe in half and followed directions whacking the croisants to fit the baking dish. Let me share that I hate bread pudding as the soggy texture makes me gag but this was not like that at all. Highly, recommend this recipe - very buttery and light.