1868 Crosby House

Orange Croissants: Breakfast-Brunch

Servings: 4

Prep time:20 min

Ingredients:

• 

  6 large Croissants

• 

  3 large eggs

• 

  1/2 cup lowfat milk

• 

  1/2 cup Vermont light amber Maple Syrup

• 

  1/2 cup orange marmalade

Step 1:

Beat eggs & milk together well in a wide mouth bowl. Combine Maple Syrup and Marmalade in heat proof container and microwave until almost boiling.

Step 2:

Slice the croissants in half lengthwise and dip into the egg mixture, laying them cut side up on a plate or pan that can catch the extra liquid. Pour any leftover egg mixture evenly over croissants.

Step 3:

Heat griddle to about 350 and butter or spray lightly. Cook the croissants like French Toast and lay out 3 halves each on individual plates (or in spiral fashion for buffet/family serving)

Step 4:

Drizzle syrup mix over croissants and top with a dollop of whipped cream sprinkled lightly with nutmeg. Serve with a smile! This is one of my guests' favorites!