Baked Croissant French Toast With Orange Syrup

1. 1

   Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl.

2. 2

   Put the croissants in an 8-inch-square baking dish, squeezing them in to fit in a single layer.

3. 3

   Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged.

4. 4

   Let soak in the refrigerator, at least 30 minutes and up to 1 hour.

5. 5

   Preheat the oven to 350 degrees F. Remove the plate from the croissants, cover the baking dish with aluminum foil and bake until set, about 40 minutes.

6. 6

   Remove from the oven and turn on the broiler.

7. 7

   Uncover the baking dish, sprinkle with the remaining 1 tablespoon sugar and broil until the sugar is bubbling in spots, about 2 minutes.

8. 8

   Meanwhile, mix the marmalade with 1/4 cup water in a small microwave-safe bowl; microwave until warm, 1 to 2 minutes.

9. 9

   Serve on the side.

10. 10

    Photograph by Andrew Purcell

* Per serving · 4 servings · Values may vary.

No additional tips available.