Orange Croissant Breakfast Bake


¼ cup Natalie’s Orange Juice
6 large eggs
1 cup heavy cream
1 tsp vanilla
¼ cup sugar
Zest of 1 orange
4-6 large croissants, torn into 1 inch pieces


1. Preheat the oven to 350 degrees.
2. In a mixing bowl beat together the Natalie’s Orange Juice, eggs, heavy cream, vanilla, sugar, and
orange zest with a whisk.
3. Place the torn up croissants in a 9×13 baking dish and pour the orange cream mixture
over the top.
4. Press the croissants into the liquid mixture until all pieces are fully saturated. Allow to set
for 10 minutes.
5. Bake for 20-25 minutes until golden brown and not jiggly in the middle.
6. Remove and allow to cool for 10 minutes then slice and serve.