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This Orange Croissant Breakfast Bake transforms buttery croissants into a delightful morning treat infused with bright citrus flavors. The contrast between the flaky pastry and creamy custard creates a perfect balance that elevates your breakfast table from ordinary to extraordinary.
I first created this breakfast bake for a Mother's Day brunch and it's become our family's special occasion tradition. The combination of orange and almond extract reminds me of my grandmother's favorite springtime desserts.
Ingredients
- Croissants: Use day old or slightly stale ones for best texture absorption
- Orange marmalade: Provides concentrated citrus flavor and subtle bitterness that balances the sweetness
- Cream cheese: Creates a rich custard base that gets creamy as it bakes
- Granulated sugar: Adjust according to your sweetness preference
- Large eggs: Bind everything together while adding richness
- Whole milk: Creates the perfect custard consistency
- Orange zest: Adds fresh citrus aroma beyond what marmalade provides
- Almond extract: Offers a subtle background note that complements the orange beautifully
Step-by-Step Instructions
- Prepare The Baking Dish:
- Preheat your oven to 350°F and thoroughly grease your baking dish with butter or cooking spray ensuring the corners get coated. This prevents sticking and makes serving easier.
- Prepare The Custard Base:
- Beat the cream cheese with an electric mixer on medium speed until completely smooth with no lumps about 3 minutes. Be patient here as properly whipped cream cheese creates the silkiest texture. Add sugar and continue beating until the mixture lightens in color and texture.
- Add Remaining Wet Ingredients:
- Incorporate the eggs one at a time then pour in the milk orange zest and almond extract. Mix until you have a smooth pourable consistency similar to pancake batter. The mixture might look slightly curdled at first but will smooth out with thorough mixing.
- Assemble The Bake:
- Arrange the chopped croissant pieces evenly in your prepared baking dish. Add spoonfuls of orange marmalade throughout tucking some between croissant pieces for pockets of flavor. Pour the cream cheese mixture slowly over everything ensuring all croissant pieces get soaked.
- Bake To Perfection:
- Cover tightly with foil and bake for exactly 30 minutes this allows the custard to set without browning too quickly. Remove the foil and continue baking for 15 minutes until the top turns golden brown and the center is just set with a slight jiggle.
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The orange marmalade is truly the star ingredient here. I discovered its transformative power accidentally when substituting it for jam in a pinch. The slight bitterness cuts through the richness perfectly creating a balanced flavor that even marmalade skeptics enjoy in this context.
Make Ahead Instructions
This breakfast bake shines as a make ahead option. Prepare everything the night before cover tightly with plastic wrap and refrigerate overnight. In the morning remove from the refrigerator while preheating the oven allowing it to warm slightly for 15 minutes. You may need to add 5 to 10 minutes to the covered baking time when starting from cold.
Delicious Variations
Create a mixed citrus version by using half orange marmalade and half lemon curd for a more complex flavor profile. Raspberry preserves can replace orange marmalade for a completely different but equally delicious direction paired with a teaspoon of vanilla instead of almond extract. For special occasions add 2 tablespoons of Grand Marnier or Cointreau to the custard mixture for a sophisticated adult version.
Serving Suggestions
Serve this bake warm rather than piping hot to allow the flavors to fully develop. A light dusting of powdered sugar adds visual appeal and a touch more sweetness. For brunch gatherings pair with a fresh fruit salad and coffee or mimosas. Leftovers can be gently reheated in a 300°F oven covered with foil until just warmed through about in minutes.
Storage Tips
Refrigerate any leftover breakfast bake tightly covered for up to 3 days. The texture remains delicious though slightly more pudding like after refrigeration. This bake does not freeze well as the texture becomes soggy upon thawing but leftovers can be repurposed into a bread pudding with added milk and egg.
Frequently Asked Questions
- → Can I use store-bought croissants?
Yes, store-bought croissants work perfectly for this recipe. Opt for fresh, buttery ones for the best results.
- → Can I substitute orange marmalade?
Absolutely! You can use apricot jam or any fruit preserve that pairs well with citrus notes.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
- → Can I make this in advance?
Yes, you can assemble the bake the night before and refrigerate it. Bake it fresh the next morning for optimal flavor.
- → What toppings pair well with this dish?
A dusting of powdered sugar, a dollop of whipped cream, or fresh fruit like berries complement the flavors beautifully.