Aunt Ginny’s very non-Paleo Orange Marmalade French Toast
INGREDIENTS
Bread layer:
6 large all butter croissants
Cheesecake layer:
2 bars full fat cream cheese, softened
½ cup sugar
1 Tablespoon vanilla
2 eggs
Marmalade layer:
1 cup good quality orange marmalade
French Toast batter layer:
4 eggs
½ cup half & half
Pinch cinnamon
Syrup
1 cup good quality orange marmalade
2 Tablespoons pure maple syrup (or honey)
DIRECTIONS
Preheat oven to 350°
Cut croissants in half. Layer the bottom half of the croissants in a 9X13 casserole dish.
Make filling:
Beat cream cheese until fluffy. Add sugar, vanilla, and eggs. Beat until you have a smooth mix. Spread cream cheese batter over bottom half of croissants.
Spread 1 cup of good marmalade over the cheese filling
Top with upper half of croissants, cut side facing up.
Make French toast batter:
Whip eggs, half & half, and cinnamon in a small bowl by hand – or in a blender. I use a blender because I don’t want to ever see the whites of the eggs in the finished casserole. That’s gross. Pour over croissants. Cover with plastic wrap and chill for 30 minutes. (or overnight)
Bake:
Remove plastic wrap and bake for 50-60 minutes or until the top is starting to brown and the French toast is no longer liquidly or jiggly in the middle. Remove from oven and let cool at least 20 minutes or it will ooze all over.
Make Orange Marmalade Syrup:
In a small saucepan on medium, melt 1 cup orange marmalade with 2 Tablespoons of pure maple syrup. (or honey) Whisk together and drizzle over French Toast.
If you are eating this for breakfast it is great warm with orange marmalade syrup. If you’re having it for dessert, try adding a scoop of vanilla ice cream. If you chill the casserole and eat it cold, the filling layer will be set up and thick like cheesecake. All of these options are delicious.
