Easter brunch might be the most important meal of the day for your fam, what with all the egg hunts, candy consuming, and photo ops with the Easter bunny. This recipe is a big step up from your traditional French Toast. Swapping white bread for buttery croissants, every bite is delicious, with the vanilla and orange flavors adding a nice touch to the cinnamon-egg mixture. Croissants that are a little stale work even better for this recipe, since they absorb more of the egg mixture. Top with fresh fruit and powdered sugar and serve.
4 croissants – cut in half lengthwise
2/3 c low fat milk
3 large eggs – lightly beaten
1/3 c orange juice
2 tbsp butter
1 tsp sugar
1 tsp vanilla
1 tsp grated orange peel
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1. Melt butter in on a skillet or in a large frying pan at medium-high heat.
2. In a large bowl, mix together all ingredients except croissants. Beat until well combined.
3. Drag croissants through the mixture and flip until completely coated. Cook about 3 minutes on each side side or until golden brown.
4. Serve with butter and maple syrup.
Makes 4 servings
recipe courtesy of Mr. Breakfast
photo courtesy of ericaogrady