Breakfast Casserole


6 large croissants sliced lengthwise
1 (18-ounce) jar orange marmalade
1/2 cup of peach preserves
3 ounces orange juice
1 tablespoon grated orange zest
5 eggs, beaten
1 cup half-and-half
1 teaspoon almond extract
Thin orange slices and strawberries for garnish

Place lower halves of croissants in buttered baking dish.

Beat together orange marmalade, peach preserves orange juice and orange zest. Spoon two-thirds of mixture over croissant bottoms. Place croissant tops on bottoms.

Beat together eggs, half-and-half and 1 teaspoon of almond extract. Pour over croissants. Spoon remaining marmalade mixture over croissants to glaze.

Refrigerate overnight. The next morning, bake in a preheated, 350 degree oven for 25 minutes. Let stand 5 minutes to firm up before serving. Garnish with thin orange slice twists and strawberries.