Orange Croissant French Toast
Martha Stewart Living, April 2001
- 6 large eggs
- 1 1/2 cups heavy cream, half-and-half, or milk
- 2 tablespoons Grand Marnier
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- Grated zest of 1 orange
- 4 ounces cream cheese, softened
- 2 tablespoons confectioners' sugar
- 6 croissants, preferably day-old
- 1/2 cup orange marmalade, plus more for serving if desired
- 2 tablespoons unsalted butter, plus more for serving if desired
- 2 tablespoons vegetable oil
- Orange Syrup (http://www.marthastewart.com/282613/orange-syrup)
- 2 oranges, segmented (optional)
- Whisk together the eggs, cream, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and orange zest in a medium bowl, and set aside. Stir together the cream cheese and confectioners' sugar in a small bowl.
- Halve the croissants crosswise. Spread bottom with cream-cheese mixture, then with marmalade. Place tops back on to seal. Place the stuffed croissants in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over croissants; soak 5 minutes.Turn croissants over; soak 5 minutes more or until they are soaked through.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half of the croissants until golden brown, about 3 minutes per side.Transfer to wire rack, and place in oven while cooking remaining bread.Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with orange syrup, butter, and orange segments, if desired.
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