1 dozen large croissants

1 jar orange marmelade

4 large eggs

1 pint 1/2 & 1/2

1 cup sugar

1 tsp. vanilla

pinch of cinnamon

10" cake pan ( no holes)

butter

baking paper

Cut the croissants into roughly 1" cubes . Place in a mixing bowl and add all the orange Marmalade and combine together. Grease the cake pan with the butter then coat with sugar instead of flour. Add the croissant/ marmelade mix into the pan. Without washing the mixing bowl cmbine the 1/2 & 1/2, eggs, sugar, vanilla and cinnamon and whisk together very well. Pour this mix over the croissant/ marmelade mix in the pan and let soak in the refrigerator for about 30 minutes. Cut a piece of baking paper so it covers the top of the mix in the pan. This will prevent any burning of the top during baking. Place in a 375*F preheated oven for about 1 hour. ( Depending on the oven this may take about 11/2 hours. Let cool completely before removing from the cake pan. This cake is best served warm.

David Knight is the Executive Chef for Blue Ribbon Bakery.