
Get some croissants. My favorite croissants are actually Costco’s but maybe there are some you like better? That’s crazy though! Costco makes the best croissants. Anyways: slice those croissants into halves, as shown.

Fully zest two or three oranges into a little bowl. Make sure your hands are clean before you do this, because the zest will get all over your fingers and make them smell really good.
Make up a mixture of 1 parts cinnamon and 1 parts white sugar. Maybe like 1/3rd cup of this? If you make too much, that’s not a bad thing.

Add cinnamon-sugar to your orange zest until you have something that looks a little like sandy kelp on the beach, and then add a little more. (The play between the orange and the cinnamon is the highlight of this recipe.)
In a generous bowl, beat eggs (you know what French toast is; I don’t have to tell you how many eggs you need) and add a splash of milk (only enough to change the color of the mixture, really), a splash of cream (half and half works here too), a dash of vanilla extract, and a big squeeze of honey. While you’re doing this, preheat your oven to 325 (F) and get a pan up to a low medium on the stove.
Lay out a few paper towels somewhere close. When your pan is hot, throw in a little olive oil and butter, dunk your croissant halves in that egg mixture and fry ‘em up. Briefly! For like, 30 seconds each maybe. Active spatulas here.

You’re not trying to fully cook the eggs at this step, and when you pull your halves from the pan to shake a little grease on those paper towels…

… they should still be floppy and not very firm. Transfer your croissant halves to a baking pan (or two) and sprinkle with your orange-cinnamon-sugar magic.


And then put ‘em in the oven.
I like my eggs (and my French toast) rather well well-done, so I’ll let you decide how long you want to leave your halves in the oven, but this step is important not only for completing the toast’s cooking, but for rendering that white sugar, cinnamon, and zest into sweet deliciousness.
Pull out your pans, set ‘em up on cooling racks and—with a new spatula, probably—transfer your toasts to yet another landscape of paper towels.

Plate and serve.
