French Toast, Pancakes and Waffles
Croissant French Toast with Spiced Apples, Pears and Cranberries

Makes 12 Servings

Spiced apple, pear and cranberry topping:
1½ cups frozen cranberries
1 teaspoon plus 1 tablespoon Grand Marnier
¾ cup loosely packed brown sugar, divided
¾ stick butter
4 medium Fuji apples, peeled and diced
4 medium Granny Smith apples, peeled and diced
6 Bartlett pears, peeled and diced
2–3 tablespoons cinnamon
¹/₈ teaspoon nutmeg
½ cup maple syrup

French toast:
2 cups half and half or cream
4 large eggs
1 tablespoon cinnamon
¼ cup powdered sugar, plus extra for garnish
24 mini or 12 large croissants, cut in half lengthwise

For the spiced apple topping: Combine cranberries, 1 teaspoon of Grand Marnier and 2 tablespoons of brown sugar in a saucepan over medium heat. Cook until cranberries are tender; set aside. Melt butter in a saucepan over medium heat. Add apples, pears, remaining brown sugar, cinnamon and nutmeg; cook for 5 minutes. Add 1 tablespoon of Grand Marnier and maple syrup; cook, stirring often, until fruit is tender. Remove from heat and stir in cranberry mixture. For the French toast: Combine half & half, eggs, cinnamon and powdered sugar. Dip croissants into egg mixture. Cook on a hot, greased griddle or skillet until golden brown on both sides. Top with spiced apple topping and drizzle with pan juices. Dust with powdered sugar and serve.

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Napa, CA
Telephone: 707-257-3717
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