10
Small croissants
9 Oz. orange marmalde
Strawberries
Mandarin orange sections
1 1/2 Cup cream
3 Oz. Orange juice
8 Eggs
9 Oz. orange marmalde
Strawberries
Mandarin orange sections
1 1/2 Cup cream
3 Oz. Orange juice
8 Eggs
Cut
croissants in half lenghtwise and place in bottom of 12x10
inch baking dish. Thin marmalade with orange juice and spoon
over each bottom half, saving a little to be used as glaze.
Replace croissant tops. Beat eggs, cream and almond extract.
Pour over top of the croissants. Spoon thinned marmalade over
top. Soak overnight. Remove from refrigerator 45 mionutes
before baking. Bake 25 minutes at 350 degrees. Serve hot.
Garnish with mandarin oranges and strawberries.
