How to make it

  • Place lower halves of croissants in buttered baking dish.
  • Beat together orange marmalade, peach preserves, orange juice and orange zest.
  • Spoon two thirds of mixture over croissant bottoms then place croissant tops on bottoms.
  • Beat together eggs, half-and-half and 1 teaspoon almond extract then pour over croissants.
  • Spoon remaining marmalade mixture over croissants to glaze then refrigerate overnight.
  • The next morning bake in a preheated 350 oven for 25 minutes.
  • Let stand 5 minutes to firm up before serving then garnish with oranges and strawberries.

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