Croissant French Toast with Sweet Pear Topping

This baked french toast, served with a juicy, fruit topping, can be assembled and refrigerated overnight before baking.

Croissant French Toast with Sweet Pear Topping
Makes 6 servings
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  1. 10 tablespoons pear preserves
  2. 10 croissants, halved horizontally
  3. 8 large eggs
  4. 1½ cups half-and-half
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon ground cinnamon
  7. 3 tablespoons butter
  8. 2 Bosc pears, cored and thinly sliced
  9. ½ cup sweetened dried cranberries
  10. ½ cup firmly packed brown sugar
  11. ½ cup chopped pecans
  1. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. Spread 1 tablespoon pear preserves between each croissant. Arrange croissants in a single layer in prepared pan.
  3. In a large bowl, whisk together eggs and next 3 ingredients until well combined, and pour over croissants. Cover and refrigerate overnight.
  4. Preheat oven to 350°. Uncover baking dish, and let stand at room temperature for 30 minutes.
  5. Bake for 35 minutes or until center is set and top is golden brown. Let stand for 10 minutes before serving.
  6. Meanwhile, in a medium skillet, melt butter over medium heat. Add pears and cranberries; cook, stirring occasionally, for 2 to 3 minutes or until pears are tender. Add brown sugar and pecans; cook, stirring constantly, for 2 minutes. Serve warm with french toast.
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