Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Fabulous French Toast

5 eggs
2/3 c. heavy or whipping cream
1/3 c. Triple Sec
2 tbsp. granulated sugar
Finely grated zest of 1 orange
2 tsp. ground cinnamon
6 stale plain croissants, cut lengthwise in half
6 tbsp. unsalted butter
Confectioners' sugar


Beat the eggs and cream together. Add the Triple Sec, granulated sugar,
orange zest and cinnamon; whisk until well blended. Pour into a shallow
bowl or pie plate. Dip each croissant half in the egg mixture, turning
once. Melt a few tablespoons of the butter in a skillet over medium
heat. Add as many croissants as will fit and fry until golden on both
sides. Repeat with the remaining croissants, adding butter to the
skillet as needed. Sift confectioners' sugar over the croissants.
Serve immediately. Yield: 6 portions.