5 eggs
2/3 c. heavy or whipping cream
1/3 c. Triple Sec
2 tbsp. granulated sugar
Finely grated zest of 1 orange
2 tsp. ground cinnamon
6 stale plain croissants, cut lengthwise in half
6 tbsp. unsalted butter
Confectioners' sugar

Beat the eggs and cream together. Add the Triple Sec, granulated sugar, orange zest and cinnamon; whisk until well blended. Pour into a shallow bowl or pie plate.

Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat. Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed.

Sift confectioners' sugar over the croissants. Serve immediately. Yield: 6 portions.