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Croissant French Toast


2/3 cup half and half or milk
3 eggs
1/3 cup orange juice
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 1-day-old croissants, halved lengthwise
2 tablespoons (1/4 stick) unsalted butter
Powdered sugar
Maple syrup

Whisk first 8 ingredients in medium bowl. Add croissants to egg batter and turn until thoroughly coated. Melt butter in heavy large skillet over medium-high heat. Add croissants and cook until golden brown on both sides, about 3 minutes per side. Sift powdered sugar over. Serve with maple syrup.

Serves 4.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.