24 eggs
2-2/3 cup Orange Juice
1-1/3 half and half
3/4 cup Grand Marnier
1 cup sugar
1/4 cup orange zest
2 teaspoon vanilla
1 teaspoon ground nutmeg
16-18 slightly stale croissants, sliced in half horizontally
36 eggs
4 cup orange juice
2 cup half and half
1 cup & 2 tablespoon Grand Marnier
1-1/2 cup sugar
6 tablespoon orange zest
3 teaspoon vanilla
1-1/2 teaspoon 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.