Prepare the Oven and Dish

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.

Layer the Croissants

• Place the croissant chunks in the greased baking dish, spreading them out evenly.

Whisk the Egg Mixture

• In a large mixing bowl, whisk together the eggs, milk, orange marmalade, sugar, vanilla extract, salt, cinnamon, and orange zest until well combined.

Combine Mixture with Croissants

• Pour the egg mixture over the croissants, pressing down gently to ensure they soak up the custard.

Let It Soak

• Allow the mixture to sit for about 15 minutes to absorb the flavors. For best results, cover and refrigerate for up to 2 hours or overnight.

Bake

• Bake the croissant breakfast bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set.

Serve Warm

• Remove from the oven and let cool for a few minutes. Dust with powdered sugar and garnish with fresh orange slices if desired.