Orange Croissant Breakfast Casserole

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My guess is that when people think of food for Christmas Day, they think of dinner. Turkey or ham, various kinds of potatoes, a variety of vegetables, salads -- both sweet and savory, perhaps a pasta dish or two. Me? For three quarters of my life Christmas Day meant brunch at my parents’ house, prepared by the skillful hands of my mother. That is all I ever knew when it came to Christmas. If you ask anyone who knew her, they will tell you that my mother’s Christmas brunches were legendary. 

 

After she passed away, I had considered taking up that tradition, but my efforts would surely pale by comparison; truth be told, I just couldn’t find it in my heart to do so. Why tamper with perfection?  I do continue to try brunch recipes, and I think of my mother every time I do. I tried this one over the weekend, tweaked it, and really enjoyed it. There’s a lot to like about this, one of the big pluses is that it is so easy to make.  You can cut or tear your croissants the day prior to store in Ziploc bags. You can make the cream cheese filling ahead of time, cover it, refrigerate it, bring it to room temperature prior to using, and give it a good stir. This dish is perfectly fine dusted with powdered sugar. Or you can take it over the top and drizzle it with maple syrup. This will be memorable whenever you decide to serve it. Orange Croissant Breakfast Casserole

 4 large croissants, roughly chopped

1 c. Tiptree orange marmalade

1 8-oz. pkg. cream cheese, room temperature

½ c. granulated sugar

2 large eggs

¾ c. whole milk

¼ c. Grand Marnier

Zest from one orange

½ t. almond extract

Preheat oven to 350°F. Spray a 10” deep dish pie pan with 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!

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