Well Seasoned Blog

Orange Croissant Overnight Breakfast Casserole

6 large or 12 mini butter croissants (day old are best)
1 cup orange marmalade
5 eggs
½ tsp vanilla
1 ½ cup half and half
2 tbsp orange juice
The zest of one orange
1 tbsp. melted butter
Grease a large baking dish with melted butter. Cut the croissants in half lengthwise leaving a piece still attached. Thin the marmalade slightly with orange juice and spoon inside the croissant.
In a bowl, whisk the eggs, cream, vanilla extract and orange zest. Pour this batter over the croissants in the pan so that they are partly submerged. Soak them overnight in the refrigerator. In the morning (atleast 4 hours later) Bake at 350 degrees for 30 minutes.
Pay close attention, you want the egg mixture to set and that the croissants just to start to brown. Serve immediately with compote.

Tina’s Cranberry Apple Compote

1 medium orange, coarsely chopped
4 cups cranberries, washed and sorted
4 cups apples, peeled, cored and diced
2 ¾ cups white sugar
1 ½ cups raisins
1 ½ cups dried apricot, diced
¾ cup not from concentrate apple juice
½ cup candied fruit
¼ cup marmalade
¼ cup unsalted butter
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon freshly grated nutmeg
¾ teaspoon ground allspice
¼ cup brandy

Place orange chunks into food processor and pulse till peel is in small chunks. Place in a large saucepan.
Prepare remaining ingredients except brandy) and add to the pot as you go; stir to combine. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until very little liquid remains, about 45 minutes. Stir in brandy and continue to simmer until thickened, about 5 minutes. Let cool. Store airtight and refrigerate 3 weeks or freeze up to 3 months.