Sauce Ingredients:
1 12 ounce jar of Apricot preserves
1/4 cup Apricot brandy or Amaretto
1/3 Cup orange juice
1 tbsp butter

Filling Ingredients:
1 1/4 cups Ricotta Cheese
6 Oz. low fat or regular cream cheese
1/2 cup Moterey Jack Cheese
1/4 tsp ground cinnamon
Generous dash of ground nutmeg
1/3 cup apricot/brady glaze

Batter Ingredients:
10 large eggs
2 cups of half & half
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp orange zest
10 lg croissants sliced lengthwise, butter at room temperature for greasing pan

Glaze... in a small suacepan, mix apricot preserves with brandy. Heat to boiling. Remove from heat and cool to room temperature. Filling... place ricotta, cream cheese, monterey jack, cinnamon and nutmeg in food processor and pulse until smooth, about one minute. Stir in 1/3 cup cooled apricot brandy mixture. Transfer to small bowl. Cover and refrigerate until ready to use. Batter... place all ingredients in blender or mixing bowl and blend for 1-2 minutes. Transfer to medium bowl. Assembly and baking... generously butter 16 x 12 baking pan. Spoon generous amount of filling onto bottom half of croissant and arrange on pan. Submerge top portion of croissant in batter and soak for approximately 30 seconds. Place on top of filled base. Brush lightly with apricot brandy sauce. Pour remainder of batter around croissants and refrigerate 2 to 3 hours or overnight. Preheat oven to 350 degrees F. Bake in middle of oven for 25 to 35 minutes or until egg batter is set and croissants are heated through.