2 large oranges, divided
½ Cup water
½ Cup sweetened dried cranberries
4 Bread Art Croissants
1 Cup half and half
1 can (14 ounces) sweetened condensed milk
2 Tablespoon sugar
Preheat oven to 425 degrees.
Remove segments from one orange. Cut segments in half; set aside. Zest remaining orange to measure 1 teaspoon zest; set aside. Juice orange to measure ¼ Cup juice. Combine orange juice, water and cranberries in a skillet (do not use nonstick cookware). Bring to a boil; simmer 2 minutes or until cranberries are softened.
Meanwhile slice croissants into 1 inch cubes. Place cubes in a bowl. Add orange segments and cranberry mixture; toss gently and spoon into a greased 9×13 pan.
In another bowl whisk eggs and orange zest. Combine half and half and condensed milk in a microwave safe bowl and microwave on high for 3-4 minutes or until hot. Slowly add milk mixture to egg mixture and whisk well. Pour egg mixture over croissants; lightly press down to coat.
Sprinkle sugar evenly over croissants. Bake 14-16 minutes or until hot. Without moving pan, turn broiler on HIGH and broil 3-4 minutes or until top is golden brown.
6 Bread Art chocolate chip cookies
2 squares (1 ounce each) white chocolate for baking
2 Tablespoons milk
1 package (8ounces) cream cheese, softened
¼ Cup powdered sugar
1 Cup thawed, frozen whipped topping
12-16 strawberries, cut in half
1 can (11 ounces) mandarin orange segments, well drained
Or other fruit if you like
¼ Cup semi-sweet chocolate chips
1 teaspoon canola oil
Place white chocolate and milk in a microwave safe bowl, microwave on HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In a bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping. Spread cream cheese mixture over cookies as thick as you like.
Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate chips and oil in microwave safe bowl and microwave on HIGH for 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. Refrigerate for at least 30 minutes. Serve!