Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer.
Recipe information
Yield
Makes 4 servings
Ingredients
9 day-old croissants
6 large eggs
3 cup heavy (whipping) cream
1 shot whiskey
1 teaspoon ground cinnamon
4 tablespoon unsalted butter
Preparation
Step 1
Halve the croissants as if you were making sandwiches.
Step 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.
Step 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.
Reprinted with permission from The Practical Guide to the New American Kitchen, © October 2006, by Charlie Palmer, Melcher Media
