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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer. Ingredients:
9 day-old croissants |
6 large eggs |
3 cup heavy (whipping) cream |
1 shot whiskey |
1 teaspoon ground cinnamon |
4 tablespoon unsalted butter |
Directions:
1. Halve the croissants as if you were making sandwiches.
2. Whisk together the eggs, cream, whiskey, and cinnamon, and pour the mixture into a large shallow pan. Immerse the croissant halves in the liquid and let them soak for a few minutes, then flip them over and soak them for another minute.
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the croissants, a few at a time, until golden on both sides, adding more butter as necessary. As they're cooked, put the croissants in a shallow pan loosely tented with aluminum foil to keep them warm.
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