Croissant French Toast with Spiced Apples, Pears, & Cranberries

FOR THE TOPPING:
In a small pan, cook frozen cranberries with about 2 tablespoons of the brown sugar and 1 teaspoon Grand Marnier until tender. Set aside.

Peel and dice apples and pears and sauté in butter over medium heat with 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 cranberries and stir. Fruit topping can be made ahead and refrigerated, then reheated before serving.

FOR THE BATTER:
Mix 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 batter, and allow excess batter to run off. Cook croissants on a griddle or in a skillet as you would French Toast, browning on both sides. Remove from heat, and spoon cooked fruit and juice over the top. Sprinkle with powdered sugar and serve immediately.