Croissants a L'orange
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.
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READY IN: 1hr 5mins
SERVES: 12
YIELD: 2 3quart baking pans
UNITS: US
INGREDIENTS
Nutrition- 12(2 ounce) plain croissants
- 1(18 ounce) jar orange marmalade
- 6ounces orange juice
- 10
- 2cups cream or 2 cups half-and-half
- 2teaspoons almond extract
- 1
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DIRECTIONS
- 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.
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