Fact – this is one of the best things I’ve ever eaten for breakfast. This statement is no way a reflection of my sweet ass cooking skills – rather an illustration of the fact that you MUST make this.
Shocker – it comes from my girl Martha. Her Christmas Book is killer, and not just for the holidays, but year round recipes.
I make slight modifications to the recipe by upping the booze and the filling – I want those bad boys oozing with goodness!
I recommend starting the syrup before constructing the French toast, as it takes a bit longer to thicken than the recipes suggests.
It is extremely sweet so I serve it with sausage to a. offset the sugar and b. because I have no concern for heart health. 🙂
If for some reason you louse up Valentine’s Day or forgot it all together, try this tomorrow morning – you’ll more than make up for it!
Orange Croissant Stuffed French Toast
6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
4 tbl Grand Marnier
1 t pure vanilla extract
1/2 t ground cinnamon
Pinch of ground nutmeg
Pinch of salt
Grated zest of 1 orange
6 ounces cream cheese, softened
3 tbl confectioners’ sugar
6 croissants, preferably day-old
1 c orange marmalade, plus more for serving if desired
2 tbl unsalted butter, plus more for serving if desired
2 tbl vegetable oil
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.
1 c sugar
1/2 c water
3/4 c freshly squeezed orange juice
1 tbl cornstarch
2 tbl unsalted butter
Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.