Raspberry Orange Croissant
(You have to start this dish a day ahead of when you want to serve it)

6 medium croissants
8 oz cream cheese
1 cup raspberries (fresh or frozen)
10 eggs
1/2 cup sugar
1 cup of half & half
1 teaspoon nutmeg
1/2 cup orange juice
2 teaspoon almond extract
1/2 cup orange marmalade

Pam a 9 x 13 baking dish.  Cut croissants in half and spread cream cheese on the bottom half then top each croissants with raspberries.  Put top on croissant and line baking dish with crossiants.

In separate bowl, combine, eggs, sugar, half & half, nutmeg and almond extract and gently pour over croissants.  mix marmalade and orange juice and SPOON over croissants.  cover and refrigerate overnight.

Bake for about 40 minutes until custard is slightly brown and puffy.  Cut apart and serve hot.