24 eggs
2 2/3 C Orange Juice
1 1/3 half and half
3/4 C Grand Marnier
1 C sugar
1/4 C orange zest
2 t vanilla
1 t ground nutmeg
16-18 slightly stale croissants, sliced in half horizontally
36 eggs
4 C orange juice
2 C half and half
1 C & 2 T Grand Marnier
1 1/2 C sugar
6 T orange zest
3 t vanilla
1 1/2 t ground nutmeg
24-28 slightly stale croissants, sliced in half horizontally
Wisk together eggs, orange juice, Grand Marnier, sugar, orange zest, vanilla, and nutmeg.
Dip each slice of croissant, once on each side.
Fry halves in clarified butter and garnish with toasted chopped pecans or powdered sugar. Serve with warm maple syrup or toasted pecan syrup.
Serve with orange/pecan cups.
