Raspberry-Orange Croissants
This recipe has been through many iterations, and has found its way in various versions onto the tables of a number of inns--we adore the flattery.
- 6 medium croissants
- 8-oz container of cream cheese
- Raspberries
- 8 eggs
- ½ cup sugar
- 1 cup cream
- 1 tsp almond extract
- ½ cup orange marmalade
- ¼ cup orange juice
Split croissants horizontally and spread each half with cream cheese. Put fresh raspberries on each, and put back together.
Grease a 9 x 12 casserole dish and place the croissants in it. Beat eggs and add sugar, cream, and almond extract; stir thoroughly and pour over croissants.
Mix orange marmalade and orange juice in a small bowl; spoon over the croissants to make a glaze. Refrigerate overnight.
Next morning, bake at 350 degrees for about 30 minutes, until custard is puffy and slightly browned. Cut apart to serve.
Serves 6.
