Ingredients
4 croissants, split1 cup orange marmalade, divided 3 large eggs1-1/4 cups whole milk1 cup heavy whipping cream1/2 cup sugar1 teaspoon grated orange zest, optional1/2 teaspoon almond extract
Preparation
Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish.
Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. boiling water.
Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.
