Preparation Steps
1
- In small mixer bowl beat together all orange butter ingredients at medium speed, scraping bowl often, until light and fluffy (1 to 2 minutes); set aside.
2
- In pie pan stir together milk, eggs and 1 teaspoon orange peel.
3
- In 10 inch skillet or griddle melt 2 tablespoons butter over medium heat.
4
- Dip 4 croissant halves into egg mixture, turning to coat both sides.
5
- Place croissant halves, cut side down, in skillet.
6
Cook, turning once, until golden brown (3 to 4 minutes on each side).
7
Remove to serving platter; keep warm.
8
- Repeat with remaining 2 tablespoons butter and 4 croissant halves.
9
Dust croissant halves with powdered sugar; serve with orange butter.