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Arsenic and Old Lace B&B
60 Hillside Ave
Eureka Springs, AR 72632
Beat the eggs and cream together. Add the Grand Marnier, granulated sugar, orange zest, and cinnamon and 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.
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