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orange croissant french toast recipe

Orange Butter Croissant French Toast (Taste of Washington Cookbook Review)

By Kimberly Killebrew
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 6 large eggs
  • Zest of one large naval orange
  • 4 teaspoons orange oil , see Note
  • 1 tablespoon pure vanilla extract
  • 1/3 cup honey
  • 3/4 cup heavy cream
  • 3/4 cup orange juice
  • 6 large croissants , cut in half horizontally
  • 2 tablespoons butter for the griddle
  • Maple syrup for serving
  • Powdered sugar for dusting
  • 6 orange slices , slit halfways to the center and twisted, for garnish

Instructions
 

  • Place the croissants on the griddle. (Note: The recipe instructions say cut side up, I tried it both ways with equally good results.) Be careful when transferring them to the griddle, the delicate dredged croissants break easily.
    Place the croissants on the griddle. Be careful when transferring them to the griddle, the delicate, dredged croissants break easily. Cook on each side for 3-4 minutes until a rich golden brown, being careful when you turn them over.
  • Serve immediately with maple syrup, dusted with powdered sugar, and garnished with a twisted orange slice.

Notes

If you don't have orange oil use 2 teaspoons orange extract.
Course Breakfat
Cuisine American
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