Recipe from Take This Dish and Twist It by George Duran.
3 eggs
¼ cup milk
2 tablespoons sugar
1 teaspoon orange zest
2 to 3 tablespoons butter
12 small croissants or 6 large croissants, cut in half lengthwise
Powdered sugar
Orange zest (optional)
Honey (optional)
In a shallow dish beat the eggs with the milk, sugar, 1 teaspoon zest, and orange juice. In a nonstick skillet or electric griddle melt 1 tablespoon of the butter over medium-low heat. Dip the croissant slices into the egg mixture until well-coated. Cook in hot butter about 3 minutes per side or until golden brown. Work in batches, adding more butter as necessary. Sprinkle with powdered sugar. If desired, garnish with additional orange zest and serve with honey. (Note: we enjoyed ours just with the powdered sugar garnish. Maple syrup was good with it, too.)
¼ cup milk
2 tablespoons sugar
1 teaspoon orange zest
2 to 3 tablespoons butter
12 small croissants or 6 large croissants, cut in half lengthwise
Powdered sugar
Orange zest (optional)
Honey (optional)
In a shallow dish beat the eggs with the milk, sugar, 1 teaspoon zest, and orange juice. In a nonstick skillet or electric griddle melt 1 tablespoon of the butter over medium-low heat. Dip the croissant slices into the egg mixture until well-coated. Cook in hot butter about 3 minutes per side or until golden brown. Work in batches, adding more butter as necessary. Sprinkle with powdered sugar. If desired, garnish with additional orange zest and serve with honey. (Note: we enjoyed ours just with the powdered sugar garnish. Maple syrup was good with it, too.)
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