Croissant French Toast

- Merrill

While I was pondering this week's blog post, it occurred to me that I hadn't written about anything breakfast-y in a while. And for whatever reason, I was reminded of a former brunch staple I used to whip up regularly: croissant french toast. Yes, it's rich. And for this I make no apologies. If you're typically a breakfast purist who enjoys nothing more than a bowl of fat free yogurt sprinkled with toasted wheat germ, this may not be the dish for you -- then again, it just might be! The truth is, it's a special breakfast, not meant for every day (even for those of us who don't gravitate to yogurt and wheat germ), but for an Occasion. You know, like having friends over on a Sunday morning, or seducing a new mate.

The croissants develop almost unbelievably crisp edges when they're dipped in egg and milk and then fried in butter. I put some fresh orange zest and juice into the batter for the croissants, and then a little Cointreau in with the syrup to keep the orange theme going. A little mascarpone on top is optional, but highly recommended.

Croissant French Toast

Serves 4

• 2 large croissants
• 2 large eggs
• Finely grated zest and juice of one orange
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1 cup good maple syrup
• 1 tablespoon Cointreau or Grand Marnier
  
• Mascarpone for serving (optional)
  
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See the full recipe (and save and print it) here.