Ingredients
2 croissants, preferably a day old, sliced in half horizontally
1 c. whole milk
3 large eggs, lightly beaten with a fork
1/4 c. granulated sugar, plus more for sprinkling
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. grated orange zest
1/2 tsp. vanilla extract
4 tsp. Grand Marnier or other orange liqueur, divided
pinch of kosher salt
1 c. fresh raspberries
1 c. fresh strawberries, hulled and sliced
1 tbsp. unsalted butter
Maple syrup, for serving
Whipped cream (optional), for serving
Preparation
Step 1Place croissant halves, cut sides down, in a shallow baking dish just large enough to fit them in one layer. Step 2In a medium bowl, whisk together milk, eggs, sugar, cinnamon, nutmeg, orange zest, vanilla extract, Grand Marnier, and salt until well combined. Pour mixture over the croissant halves. Soak croissants for 10 minutes, using a spoon to ladle the custard over them halfway through. Step 3Meanwhile, in a medium bowl, toss the raspberries and strawberries with the remaining 2 teaspoons of Grand Marnier. Step 4Melt half the butter in a large sauté pan over medium-low heat. When the butter is hot, place both halves of one of the croissants, cut sides down, in the pan. Step 5Immediately sprinkle the outsides with granulated sugar and cook for 4 minutes, until the cut sides are golden brown. Using a spatula, flip the croissant halves and cook for an additional 2 to 3 minutes, until golden brown.Step 6Remove and repeat with the remaining croissant. Serve immediately with the berries, maple syrup, and whipped cream, if using.
