SWEET ORANGE CROISSANT PUDDING
Time-crunched cooks are sure to welcome the make-ahead convenience of my delightful dish. Feel free to replace the orange marmalade with any jam or jelly that suits your taste.
—MARY GABRIEL LAS VEGAS, NV
PREP: 15 MIN. + CHILLING • BAKE: 40 MIN. + COOLING • MAKES: 8 SERVINGS
4 croissants, split
1 cup orange marmalade, divided
3 eggs
1 1/4 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 teaspoon grated orange peel, optional
1/2 teaspoon almond extract
1. Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into five slices; place in a greased 11x7-in. baking dish.
2. In a large bowl, whisk eggs, milk, cream, sugar, orange peel if desired and extract; pour over croissants. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. of boiling water.
4. Bake, uncovered, 40-45 minutes or until a knife inserted near center comes out clean.
5. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over the top. Cut and serve warm.