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1-1/2 croissants per person (day-old or frozen leftovers), sliced in half, horizontally.
Batter (for four to six persons):
1 cup orange juice
1 cup milk
4 eggs
2 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
Sauce (for four to six persons):
2 tablespoons corn starch
3 tablespoons sugar
1 cup orange juice
Zest of one orange
1 orange, segmented, seeds and centre pith removed.
Preheat oven to 350F. Whisk together egg mixture. Dip each half croissant in mixture and place on non-stick cooking sheet, two pieces cut side up, one piece (a croissant top), cut side down, for each 3-slice serving. Bake for 20 minutes (do not turn).
Stir corn starch and sugar together in small saucepan. Stir in juice and orange zest and heat to boiling, stirring constantly, until thickened. Add orange segments. If it gets too thick, add more orange juice.
Place two baked croissant slices cut side up (as baked) and one top piece cut side down (as baked) on each plate. Top with orange sauce, including a few orange segments. Dust with icing sugar and serve immediately. (We add caramelized bananas, and sausage links or – vegetarian – fruit garnish to complete the plate.)
Recipe works well with raisin bread and/or French loaf too, of course. With these breads, you may prepare all in advance and hold overnight in refrigerator; however, croissants are too flaky to withstand the fridge overnight. We also put maple syrup on the table, but it is seldom used, as the orange sauce is adequate for most.
-- Rog & Jim, Toronto Downtown Bed and Breakfast
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