Posted by: marthabernie | April 3, 2014


This is a great make-ahead dish for brunch.  You can change out the marmalade and jam for other flavors.


1 jar orange marmalade

1/2 cup apricot preserves

1/3 cup orange juice

3 teaspoons grated orange peel

6 croissants, split

5 eggs

1 cup half and half

1 teaspoon almond or vanella extract

Quartered fresh strawberries

Mix marmalade, preserves, orange juice and peel in a small bowl.  Arrange croissant bottoms in a greased 13 x 9 baking dish.  Spread with 1-1/2 cups marmalade mixture.  Add croissant tops.  In another bowl, whisk eggs, cream and extract; pour over croissants.  Spoon remaining marmalade mixture over tops.  Refrigerate, covered, overnight.  Bake, uncovered, 25 to 30 minutes at 350 degrees F., until a knife inserted near center comes out clean.  Let stand 5 minutes before serving.  Serve with strawberries.


  1. What an interesting Breakfast casserole – sounds very sweet, but must give it a try


    • The eggs manage to cut the sweetness a great deal. I was a little unsure about it when I made it, but it really is good!


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