Biltmore Village Inn

Asheville, North Carolina

Specialty Recipe

Raspberry Angela Strata

Ingredients

8 medium croissants

One 8-ounce container cream cheese

One 8-ounce package frozen or fresh raspberries

8 eggs

1/2 cup sugar

1-1/2 cups half and half

1 teaspoon almond extract

1 teaspoon vanilla

1/2 teaspoon nutmeg

1/2 cup orange marmalade

1/4 cup orange juice

Lightly oil eight 1-cup ramekins.

Cut croissants into 1/4 inch cubes. Fill each ramekin halfway, and put about 10 raspberries on top. Fill the rest of the way with remaining croissants.

Warm cream cheese (much easier--30 seconds or so in the microwave) and beat eggs in one at a time. Add sugar, cream, almond extract, nutmeg, and vanilla; whip thoroughly.

Ladle custard into the ramekins--filling close to the top. Press slightly to make sure that all the croissants are wet.

Glaze: Mix orange marmalade and orange juice in a small bowl; spoon over the croissants to make a glaze. Cover with plastic wrap and refrigerate overnight.

Next morning, bake at 350 degrees for about 40 minutes, until custard is puffed (it can go quite high) and slightly browned. Serve at once.

Serves: 8

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