Croissant French Toast with Spiced Apples, Pears, & Cranberries
- For the Topping:
- 1 1/2 cups frozen cranberries
- 3/4 cup loosely packed brown sugar, divided
- 1 tablespoon plus 1 teaspoon Grand Marnier, divided
- 4 medium Fuji apples
- 4 medium Granny Smith apples
- 6 Bartlett pears
- 6 tablespoons butter
- 2-3 tablespoons cinnamon, or to taste
- 1/8 teaspoon ground nutmeg
- 1/2 cup maple syrup
- For the Batter:
- 2 cups half-and-half or cream
- 4 eggs
- 1 tablespoon cinnamon
- 1/4 cup powdered sugar
- 1 tablespoon Grand Marnier
- 24 mini or 12 large croissants
- Powdered sugar
FOR THE TOPPING:
In a small pan, cook the frozen cranberries with about 2 tablespoons of the brown sugar and 1 teaspoon Grand Marnier until tender. Set aside.
Peel and dice the apples and pears and sauté in butter over medium heat with the remaining brown sugar, cinnamon and nutmeg, for about 5 minutes. Add 1 tablespoon Grand Marnier and maple syrup. Continue cooking, stirring often, until tender. Remove from heat, add the cranberries and stir. Fruit topping can be made ahead and refrigerated, then reheated before serving.
FOR THE BATTER:
Mix the half-and-half, eggs, cinnamon, powdered sugar and Grand Marnier. Use a sharp serrated knife or scissors to cut a small piece off the top of each croissant. Dip each croissant into the batter, and allow the excess batter to run off. Cook the croissants on a griddle or in a skillet as you would French toast, browning on both sides. Remove from heat, and spoon the cooked fruit and juice over the top. Sprinkle with powdered sugar and serve immediately.
Recipe reprinted by permission of Candlelight Inn, CA. All rights reserved.
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