by merrill
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Photo by Jennifer Causey
2 large croissants Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
Finely grated zest and juice of one orange Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1 cup whole milk Ask a question about this ingredient
1 cup good maple syrup Ask a question about this ingredient
1 tablespoon Cointreau or Grand Marnier Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
Mascarpone for serving (optional) Ask a question about this ingredient
Using a serrated knife, carefully slice each croissant in half and set aside.
Ask a question about this stepWhisk together the eggs, orange zest and juice, vanilla and milk in a large shallow pan or bowl. Meanwhile, warm the maple syrup in a small saucepan and stir in the Cointreau.
Ask a question about this stepSet a large heavy skillet over medium heat and add 1 tablespoon of the butter. When it starts to foam, dip two of the croissant halves briefly in the egg and milk mixture, turning to coat both sides. (Do not leave them in the liquid, as they will become soggy.) Add them to the pan and cook, flipping once, until golden brown on both sides. Transfer to a plate and keep covered in a warm oven while you repeat with the rest of the croissants. Serve the french toast with the syrup, topping with a dollop of mascarpone if you like.
Ask a question about this stepI'd have it tomorrow morning, if I had croissants in the kitchen. But I'll join you, NM Expats, and make it on July 14!!
Miranda is an editor at Food52.
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It's not a bad idea to use day-old croissants if you have them. First, you want to slice them in half.
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I use plenty of fresh orange zest and juice to give this french toast -- which is definitely rich -- a little citrusy kick.
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A couple of eggs go in with the zest and juice.
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It takes all of my focus not to stick out my tongue while I'm whisking. Anyone else know what I'm talking about?
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And some milk -- never fear, it won't curdle!
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Butter on the run!
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To continue the orange theme, I like to warm the maple syrup with a little Cointreau.
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A quick dip is all the croissant needs -- you don't want it too soggy!
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A nice hot pan is key.
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In the words of Tom Petty, the waiting is the hardest part.
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But so worth it!
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Nice and toasty brown.
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A little syrup and a dollop of mascarpone top it off.
I just made these for breakfast and needless to say, they are amazing! I did'nt have any Cointreau around so just used normal organic maple syrup. Great Pick-me up for a dreary day! Thank you :)