Sweet Orange Croissant Pudding

• 4 croissants, split
• 1 cup orange marmalade, divided
• 3 large eggs
• 1-1/4 cups whole milk
• 1 cup heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon grated orange zest, optional
• 1/2 teaspoon almond extract

1. Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into five slices; place in a greased 11x7-in. baking dish.
2. Whisk together next four ingredients; orange zest, if desired; and extract. Pour over croissants. Refrigerate, covered, overnight.
3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Place dish in a larger baking dish. Fill larger dish with 1 in. of boiling water.
4. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.

croissants, orange marmalade, eggs, milk, heavy whipping cream, sugar, orange zest, almond

Taken from www.tasteofhome.com/recipes/sweet-orange-croissant-pudding/ (may not work)