Croissant French Toast

5 Large eggs
1 cup Half and half
1 tbs Sugar
1 tsp Ground cinnamon
1/4 tsp Finely grated orange zest
1/8 tsp Freshly grated nutmeg
4 Croissants split horizontally
1 tbs Unsalted butter
  Pure maple syrup

Whisk eggs, half and half, sugar, cinnamon, orange zest and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.

Heat griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup