Ingredients

6 medium croissants

Cream cheese

Raspberries

8 eggs

1/2 cup sugar

1 cup cream

1 teaspoon almond extract

1/2 cup orange marmalade

1/4 cup orange juice

Split croissants and spread each half with cream cheese. Put fresh raspberries on each half and put back together. Grease a 9 x 12-inch casserole dish and place the croissants in it. Beat eggs and add sugar, cream, and almond extract; stir thoroughly and pour over croissants. Mix orange marmalade and orange juice in a small bowl; spoon over croissants to make a glaze. Refrigerate overnight.

Next morning, bake at 350 degrees for about 30 minutes until custard is puffy and slightly browned. Cut apart to serve.

Serves: 6

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