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French Toast Croissants
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Festive Christmas, 1997
| Orange Butter: | |
| 1/4 c. | butter, softened |
| 1 Tb. | honey |
| 1/2 tsp. | orange peel |
| French Toast: | |
| 1/3 c. | milk |
| 2 | eggs, slightly beaten |
| 1 Tb. | frozen orange juice concentrate, defrosted |
| 4 | plain croissants, cut in half crosswise (or 8 slices Frendh bread) |
| powdered sugar |
In small mixer bowl, beat together all orange butter ingredients at medium speed, scraping bowl often, until light and fluffy (1-2 minutes); set aside. In pie pan, stir together milk, eggs, and orange juice concentrate. Heat 10" nonstick skillet or griddle over medium heat. Spray skillet with nonstick cooking spray. Dip 4 croissant halves into egg mixture, turning to coat both sides. Place croissant halves, cut side down in skillet.
Cook, turning once, until golden brown (3-4 minutes on each side). Remove to serving platter; keep warm. Repeat with remaining 2 Tb. butter and 4 croissant halves. Dust croissant halves with powdered sugar; serve with ornage butter.
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