2 large croissants
2 large eggs
Finely grated zest and juice of one orange
1/2 teaspoon vanilla extract
1 cup whole milk
1 cup good maple syrup
1 tablespoon Cointreau or Grand Marnier
2 tablespoons unsalted butter
Mascarpone for serving (optional)
Using a serrated knife, carefully slice each croissant in half and set aside.
Whisk together the eggs, orange zest and juice, vanilla and milk in a large shallow pan or bowl. Meanwhile, warm the maple syrup in a small saucepan and stir in the Cointreau.
Set a large heavy skillet over medium heat and add 1 tablespoon of the butter. When it starts to foam, dip two of the croissant halves briefly in the egg and milk mixture, turning to coat both sides. (Do not leave them in the liquid, as they will become soggy.) Add them to the pan and cook, flipping once, until golden brown on both sides. Transfer to a plate and keep covered in a warm oven while you repeat with the rest of the croissants. Serve the french toast with the syrup, topping with a dollop of mascarpone if you like.
Formulation courtesy of Food52