Editor's note: The recipe and introductory text below are from The Practical Guide to the New American Kitchen by Charlie Palmer.

　　

Ingredients

Makes 4 servings

　　9 day-old croissants

　　6 large eggs

　　3 cup heavy (whipping) cream

　　1 shot whiskey

　　1 teaspoon ground cinnamon

　　4 tablespoon unsalted butter

　　

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