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    Croissant French Toast with Orange Sauce

    Source of Recipe

    From "The Big Book of Breakfast" by Maryana Vollstedt

    Recipe Introduction

    "For variety this recipe calls for croissants instead of bread. This delicate breakfast is perfect topped with Orange Sauce."

    List of Ingredients

    ◦ 6 large eggs
    ◦ cup milk
    ◦ 1 teaspoon ground cinnamon
    ◦ 1 teaspoon vanilla extract
    ◦ 6 large croissants, split
    ◦ 2 to 3 tablespoons butter or vegetable oil, divided
    ◦ Orange Sauce (recipe follows) for topping


    In a large, shallow bowl, whisk together eggs, milk, cinnamon, and vanilla. Dip each croissant half in egg mixture, turning to coat, and place on a piece of waxed paper.

    Preheat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat the skillet. When butter foams, add as many croissants as will fit and cook until lightly browned, about 2 minutes on each side, turning once. Remove from skillet and keep warm. Add remaining butter to skillet and repeat with remaining croissant halves.

    Serve topped with Orange Sauce.

    Makes 6 pieces

    ❧ Orange Sauce:

    ◦ 1 cup orange juice
    ◦ 1 tablespoon cornstarch
    ◦ cup sugar
    ◦ 1 tablespoon butter
    ◦ 1 teaspoon grated orange zest

    In a small saucepan over medium-high heat, whisk together orange juice, cornstarch, and sugar until thickened, about 3 minutes, stirring constantly. Remove from heat and stir in butter and zest. Serve warm.

    Makes about 1 cup




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