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photo of french toast at Candlelight Inn Bed and Breakfast, Napa, California

Candlelight Inn

Napa, California

Specialty Recipe

Croissant French Toast with Spiced Apples, Pears, & Cranberries


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Candlelight Inn B&B
1045 Easum Dr.
Napa, CA 94558
(707) 257-3717
Toll Free:
(800) 624-0395
Email
Ingredients for fruit topping:
1-1/2 cups frozen cranberries
3/4 cup loosely packed brown sugar
1 Tablespoon plus 1 teaspoon Grand Marnier
4 medium Fuji apples
4 medium Granny Smith apples
6 Bartlett pears
6 Tablespoons butter
2 or 3 Tablespoons cinnamon, or to taste
1/8 teaspoon ground nutmeg
1/2 cup maple syrup
Ingredients for 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

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 brown sugar, cinnamon, and nutmeg, for about 5 minutes. Add 1 Tablespoon Grand Marnier and maple syrup. Continue cooking, stirring often, until tender. Fruit will release some juice during cooking. Be sure to keep this to spoon over croissants with the fruit. Remove from heat, add cranberries and stir. Fruit topping can be made ahead and refrigerated, then reheated before serving.

Mix all ingredients for batter. 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.

Serves: 12

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