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River House Bed and Breakfast Inn

Durango, Colorado

Specialty Recipe

Croissant a L'orange

6 large croissant
One 18-ounce jar orange marmalade
3 ounces orange juice
grated orange rind
1 teaspoon almond or brandy extract
1 cup heavy cream
5 eggs
Orange slices, strawberries, or other fruit for garnish (optional)

Butter casserole dish. Cut croissants in half lengthwise and line bottom halves in pan. Thin marmalade with orange juice and spoon over each bottom half. Save some for glaze on top. Replace tops. Beat eggs, cream, and extract, then pour over croissants. Cover with glaze. Place in refrigerator overnight. Bake at 350 degrees for 25 minutes. Garnish and serve.

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