Tiffany’s Croissants a l’Orange

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CROISSANTS A L’ORANGE
This delicious breakfast recipe is from Tiffany Bertram who along with her husband Bob, runs and owns Tiffany’s Bed & Breakfast in Bismarck, near Hot Springs, Arkansas. More at https://www.tiffanysbedandbreakfast.com/

6 croissants
9 oz jar orange marmalade
3 oz orange juice
5 eggs
1 cup heavy cream
1 teaspoon vanilla extract
Kiwi slices
Mandarin orange sections

Cut croissants in half lengthwise and place bottom halves in buttered 12 X 9” oven proof dish. 

Thin marmalade with orange juice and spoon over each bottom half, saving a little to be used as a glaze.

Replace croissant tops. 

Beat eggs, cream, and vanilla.

Pour over top of the croissants.

Spoon some thinned marmalade over top.

Soak overnight.

Remove from fridge 45 minutes before baking.

Bake in a preheated 350 degree F oven for about 25 minutes.

Serve hot, and garnish with kiwi and mandarin orange sections.

 

Serves 6

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About the Author:

This delicious breakfast recipe is from Tiffany Bertram who along with her husband Bob, runs and owns Tiffany’s Bed & Breakfast in Bismarck, near Hot Springs, Arkansas.

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