Stuffed Croissant French Toast
Ingredients
- vegetable oil cooking spray or butter
- 4-5 medium sized croissants
- ¼ cup orange juice
- ¾ cup orange marmalade
- ¼ cup apricot preserves
- 2½ eggs
- ½ cup half & half or cream
- 2 tsp almond extract
- ¼ tsp nutmeg
- 3 tbsp maple syrup
- if using almond croissants, scrape almond paste from inside & use 2 tsp, divided
- powdered sugar for dusting
How-to
- Preheat oven to 350 degrees
- Butter a large loaf pan or casserole dish
- Slice croissants in half as if preparing a sandwich and place croissant bottoms in the pan
- Mix orange juice, marmalade and preserves. Add 1 tsp almond extract. Mixture should be thick. Pour 2/3 of this mixture onto croissants in the dish
- Put croissant tops on and fill in all empty spaces (they can be pulled and stretched a little to fill the pan and supplemented with dried French bread - no crusts)
- Mix eggs, half & half, nutmeg, maple syrup and remaining almond extract. Pour over croissant mixture to cover thoroughly
- Dribble remaining marmalade mixture over tops of croissants. Cover and refrigerate at least 1 hour, preferably overnight
- Remove from refrigerator about 1 hour before baking. Bake until set and golden – about 30 minutes. (To prevent the top from burning, it may help to cover with foil until halfway done baking)
- Sprinkle with powdered sugar and serve with sliced strawberries and oranges