Orange marmalade. Cream cheese. Croissants. I probably don’t need to say anything else, but I will. Take those three things and mix them up in a custardy base that you bake until it’s soft but topped with crisp croissant crags and full of creamy, sweet citrus flavor. Sound like a dream breakfast? I agree. Think of a cross between a bread pudding and a baked French toast and you’ve got our Orange Croissant Breakfast Bake. Easy to make, easy to love, and the perfect use for any extra croissants you might have laying about. (As if “extra croissants” is ever a problem.)
Stale croissants are ideal here but if you’re like me you probably don’t have croissants sitting around long enough to get stale all that often. (I.e. they get eaten fast and fresh.) But no matter – fresh croissants work just fine too. Just chop or tear four of them up and place them in your baking dish.
Nestle some dollops of orange marmalade in between the croissants, and then, mix together some cream cheese, sugar, eggs, milk, orange zest, and a touch of almond extract…
… and pour it alllll over those torn croissants and marmalade.
Even that looks good and it’s not even baked yet.
But you do bake it. Until it’s soft and has the custardy bite of a bread pudding with a little crackle of flaky croissant at the surface.
Is it an everyday breakfast? Probably not. But it’s very much one that feels like a special treat – an indulgent combination of sweet creamy citrus and buttery pastry – and that’s precisely how I want to start my mornings.
Orange Croissant Breakfast Bake
10m prep time
45m cook time
- 4 croissants, roughly chopped
- 1 cup orange marmalade
- 1 (8 oz) package cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- Zest from one orange
- 1/2 teaspoon almond extract
- Preheat oven to 350°F and grease a 2 qt baking dish (8-inch square works well) with butter or nonstick spray.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
- Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
- Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
- Pour cream cheese mixture over croissants, then cover dish tightly with foil.
- Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
- Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!