Orange Croissant Breakfast Bake. I probably don’t need to say anything else, but I will. Take those three things and mix them up in a custardy base that you bake until it’s soft but topped with crisp croissant crags and full of creamy, sweet citrus flavor. Sound like a dream breakfast? I agree. Think of a cross between a bread pudding and a baked French toast and you’ve got our Orange Croissant Breakfast Bake. Easy to make, easy to love, and the perfect use for any extra croissants you might have laying about. (As if “extra croissants” is ever a problem.)
INGREDIENTS
- 4 croissants, roughly chopped
- 1 cup orange marmalade
- 1 (8 oz) package cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- Zest from one orange
- 1/2 teaspoon almond extract
Orange Croissant Breakfast Bake
- Preheat oven to 350°F and grease a 2 qt baking dish (8-inch square works well) with butter or nonstick spray.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
- Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
- Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
- Pour cream cheese mixture over croissants, then cover dish tightly with foil.
- Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
- Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!
