1/2 cup orange marmalade
2 cups pitted fresh California Bing cherries
4 Croissants (Tip: Day-old are fine)
1/2 cup milk
1/4 cup heavy cream
1 tablespoon vegetable oil
2 cups fresh whipped cream
1/2 cup chocolate sauce
Heat orange marmalade in a small saucepan over medium-low heat. Add the cherries and cook for 5 minutes, stirring frequently. Remove from the flame.
Slice the croissants in half lengthwise, as if to make a sandwich. Whisk eggs, milk, and cream together in a flat-bottomed baking dish. Lay the croissant pieces in the egg mixture, turning several times as the liquid is absorbed.
Add the oil to griddle and heat on medium flame. Cook the croissant slices until golden brown on each side.
Place the bottom croissant slices on serving plates. Top with 1/2 cup cherry mixture. Top with the croissant tops, then add a dollop of whipped cream and finish with a pour of chocolate sauce.