Orange Croissant Breakfast Bake
Combine croissant with orange marmalade, and a cream cheese custard for an easy breakfast or brunch idea.
Equipment
- 1 3-Quart Baking Dish
Ingredients
- 6 large Butter Croissant see notes
- 1 cup Orange Marmalade
- 8 oz Cream Cheese
- ½ cup Granulated Sugar
- 3 large Eggs
- 1½ cup Milk or milk substitute like soy or almond
- 1 tbsp Orange Zest from 1 orange
- 1 teaspoon Vanilla Extract or vanilla paste
- ¼ cup Chocolate Chips
Instructions
- Start by preheating your oven to 375F if you will be baking this recipe right away. Alternatively you can prepare the recipe the night before and place it in the refrigerator overnight.
- Slice the croissants into 1-inch cubes. Grease a 3-quart baking dish and place cubes in the dish. A 9"x13" baking dish usually about 3.5 Quarts and also works for this.
- Drop spoonfuls of the marmalade on top of the croissant cubes, also tucking some in so that it is all evenly distributed across the dish. Set the dish aside.
- To make the liquid mixture, start by warming up the cream cheese in the microwave for about 50 seconds. This will soften it and make it very easy to stir in the rest of the ingredients.
- Place the softened cream cheese in a large bowl with the sugar and the orange zest. Whisk them together until smooth. Continue by whisking in 1 egg at a time, until smooth between each egg. Add the milk and the vanilla to the bowl and whisk until well combined.
- Carefully, and evenly pour the liquid mixture over the cubed croissants. You should try to make sure that every piece gets some of the liquid. After pouring it all in, gently press down on the cubes to help them soak up the liquid.
- Evenly sprinkle the chocolate chips over the soaked cubes.
- Tightly cover the baking dish with aluminum foil. **If making it the night before, place it in the refrigerator overnight. If you do so, it might need an extra 10 minutes of extra baking with the foil on.**
- To bake, place in the preheated 375F oven, covered for 25 minutes. Remove the foil and bake for another 20 minutes. The custard in the dish should be completely set and the top golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Video
Notes
Croissants:
I find that using the softer more bread-like croissant from the supermarket work better for this, because they can better soak up the custard. If using flakier, more crispy croissants from a local bakery, I recommend to make this recipe the night before baking to give them a better chance at soaking the liquids.
Croissant substitute:
Replace the croissant in this recipe with your choice or enriched bread-type products like; Brioche, Paska, Challah, or Panettone.
Nutrition
Calories: 450kcalCarbohydrates: 62gProtein: 8gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 140mgSodium: 212mgPotassium: 243mgFiber: 1gSugar: 56gVitamin A: 790IUVitamin C: 4mgCalcium: 153mgIron: 1mg
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