6 croissants (day old)
2/3 c. heavy cream
1/3 c. triple sec
Rind of 1 orange, grated
2 tbsp. sugar
5 eggs
2 tsp. cinnamon
butter, for frying

Slice croissants lengthwise. Mix eggs with heavy cream. Add triple sec, sugar, rind and cinnamon. Mix well. Melt butter in frying pan. Dip croissants into mixture and fry as you would French toast, until golden. Sprinkle with powdered sugar. (Can be refrigerated, or frozen and reheated in oven or microwave.) Serves 12.