| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 40 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 large eggs
- 1/4 cup plus 1 tablespoon sugar
- 1 cup whole milk
- Grated zest of 1 orange
- 2 tablespoons fresh orange juice
- 1 tablespoon vanilla extract
- 4 croissants
- 1/2 cup orange marmalade
Instructions
- Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Put the croissants in an 8-inch-square flameproof baking dish, squeezing them in to fit in a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged. Let soak in the refrigerator, at least 30 minutes and up to 1 hour. Preheat the oven to 350 degrees F. Remove the plate from the croissants, cover the baking dish with aluminum foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle with the remaining 1 tablespoon sugar and broil until the sugar is bubbling in spots, about 2 minutes. Meanwhile, mix the marmalade with 1/4 cup water in a small microwave-safe bowl; microwave until warm, 1 to 2 minutes. Serve on the side. Photograph by Andrew Purcell
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 392 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 9 g |
| Cholesterol | 164 mg |
| Sodium | 233 mg |
Reviews
This was fantastic and easy!!!!
Next time I’ll need to grease the dish beforehand, croissants stuck to the bottom of the dish. Will bake again with some cinnamon.
Delicious and very easy! I modified the recipe slightly since I didn’t do the orange syrup. I used fresh squeezed lemon juice instead of OJ, and used lemon zest instead of orange zest. I also threw in a sprinkling of cinnamon.
I don’t have a broiler so I baked it for 20 minutes with a foil cover, and 20 minutes without one. When I had about five minutes left I sprinkled brown sugar on the top (rather than regular sugar) and poured a small amount of melted butter over it for a nice glaze. I also let mine soak for a few hours (made it for Easter brunch) and the egg mixture really soaked in quite nicely. Will definitely make this one again! Served it with butter and syrup.
Easy, easy, easy and very good
Delicious and easy! Be sure to cook long enough to have the egg mixture set up. The baked dish browned very quickly under the broiler with the suger on top…will use a low broil next time.
Amazing and delicious! I am making for Mother’s Day Brunch!
Replaced the all the orange with fresh cut strawberry bits and homemade strawberry preserves ….it was then perfect! Two adults and three children left a result of no leftovers! Thanks!
Made at the campground this weekend. Baked great in the propane oven. Couldn’t broil but still sprinkled with the sugar and the served with the warm sauce … so yummy
This was so tasty! I followed the recipe exactly and this dish came out perfectly. I didn’t think I had enough of the egg mixture to soak the croissants but it ended up being enough. I liked the texture of the moist interior and the crunchy sugary top. The addition of the orange zest and juice was perfect. Also, the marmalade syrup was delicious but will cut the syrup recipe in half next time. There was enough orange flavor within the egg mixture that i didn’t feel the french toast needed a lot of syrup. Will definitely make again.
I used 8 smaller croissants for this recipe in a slightly larger pan, with the same number of eggs. The slight taste of orange really came through in this dish. That and the crunchy sugary top really hit a home run. I made this with Almond flavored light soy milk with no degradation in the flavor at all. Defintely recommend this for a fun brunch.