Prepare the night before.

Generously butter ovenproof dishes and set aside. In a small bowl mix together the orange marmalade and orange juice. In another small bowl, mix together the egg and heavy cream. Cut croissants in half lengthwise and place bottom halves in buttered dishes. Pour egg mixture evenly over each bottom half of the croissants. Spread one tablespoon of orange marmalade mixture over each bottom half of the croissant as well. Reserve the remainder to brush over baked croissant as a glaze. Replace croissant tops. Cover with plastic wrap and refrigerate overnight.

Bake in preheated 325° oven for 10 - 15 minutes. Remove from oven and brush remainder of marmalade mixture that has been warmed a bit in the microwave. Garnish with orange slices and orange zest and a sprig of mint.

Serve with crispy bacon.