Croissant a la orange

Lamplight Inn

1680 Flemingtown Road , Henderson, NC 27537 USA


  • 6 croissants
  • 8 oz jar orange marmelade
  • 1/3 cup orange juice
  • 5 eggs
  • 1/2 cup cream
  • 1 teaspoon almond extract
  • tablespoon ornnge marmalade


  1. Split the croissants and put the bottom half in a buttered casserole. Thin the orange marmelade with the ornage juice and spread at least half the mixture over the bottom halfs of the croissants.
  2. Combine the eggs, cream and extract in a separate bowl and pour over the croissant bottom halfs.
  3. Put the top half of the croissants in place and spread with the remaining marmelade. Cover with foil and refrigerate overnight.
  4. In the morning, heat the oven to 35o degrees. Remove the foil and bake for 25 minutes.
About this recipe:

Croissant a la orange