10 small croissants
9 ounces orange marmalade
3 ounces orange juice
8 eggs
1 teaspoon almond extract
1 1/2 cups cream
Mandarin orange sections
Strawberries

Cut croissants in half lengthwise and place in bottom of 12 x 10-inch baking dish.

Thin marmalade with orange juice and spoon over each bottom half, saving a little to be used as glaze. Replace croissant tops. Beat eggs, cream and almond extract. Pour over top of the croissants. Spoon thinned marmalade over top. Soak overnight.

Remove from refrigerator 45 minutes before baking.

Bake for 25 minutes at 350 degrees F.

Serve hot, garnished with mandarin orange sections and strawberries.