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ORANGE CROISSANT FRENCH TOAST
From CAIRN HOUSE BED & BREAKFASTIngredients
- 4 eggs
- 5 ozs evaporated milk
- 1/3 cup orange juice
- 1 tablespoon sugar
- 6 large croissants, 1 day old, split in half
- 2 tablespoons water
- ¾ cup brown sugar
- ½ cup orange juice
- ½ cup butter (I only use ¼ cup)
- 1 tsp maple flavoring or 2 tablespoons maple syrup
- 4 tablespoons grated orange peel
- ½ cup honey
Directions
Dip both sides of croissants into egg coating both sides. Fry on heated griddle to 400” coated with cooking spray.
Honey and Orange Syrup
2 tablespoons water
¾ cup brown sugar
½ cup orange juice
½ cup butter (I only use ¼ cup)
1 tsp maple flavoring or 2 tablespoons maple syrup
4 tablespoons grated orange peel
½ cup honey
Melt in saucepan and serve warm over croissants