Marmalade Croissants
Source: The Villa at Messina Hof

6 large or 12 mini croissants
1 cup orange marmalade with rind
5 eggs
1/2 tsp almond extract
1 cup half and half
orange juice

Spray “pam” on a large baking dish. Cut the croissants in half lengthwise leaving a piece still attached.

Thin the marmalade slightly with orange juice ( 1+ tablespoon) and spoon inside the croissant.

In a bowl, whisk the eggs, cream, almond extract and about half a cup of juice. Pour this batter over the croissants in the pan so that they are partly submerged.

Soak them overnight in the refrigerator. Bake at 350 degrees for 30 minutes.

Be aware of getting the egg mixture to set and that the croissants don’t get too browned.