Vegetable Oil Cooking Spray or Butter
¾ cup Orange Marmalade
¼ cup Apricot Preserves
2 ½ Eggs
½ Cup Half and Half or Cream
2 Tsp Almond Extract
¼ Tsp Nutmeg
3 Tbs Maple Syrup
Directions
Preheat oven to 350 degrees.
Butter a large loaf pan or casserole dish.
Slice Croissants in half as if preparing a sandwich.
Place croissant bottoms in the pan.
Mix orange juice, marmalade and preserves. Add 1 Tsp almond extract. Mixture should be thick.
Pour 2/3 of this mixture onto croissants in the dish.
Put croissant tops on and fill in all empty spaces (they can be pulled and stretched a little to fill the pan and supplemented with dried French bread-no crusts).
Mix eggs, half and half, nutmeg, maple syrup and remaining almond extract. Pour over croissant mixture to cover thoroughly.
Dribble remaining marmalade mixture over tops of croissants.
Cover and refrigerate at least one hour, preferably overnight.
Remove from refrigerator about 1 hour before baking. Bake until set and golden – about 30 minutes. (To prevent the top from burning, it may help to cover with foil until halfway done baking).
Sprinkle with powdered sugar and serve with sliced strawberries and oranges.
The room was charming and comfortable, and the breakfast was delicious.
