Croissant Breakfast Casserole

Ingredients

• 1 jar (18 ounces) orange marmalade
• 1/2 cup apricot preserves
• 1/3 cup orange juice
• 3 teaspoons grated orange zest
• 6 croissants, split
• 5 large eggs
• 1 cup half-and-half cream
• 1 teaspoon almond or vanilla extract
• quartered fresh strawberries

Directions

1. In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops.
2. In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight.
3. Preheat oven to 350°F. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.