Croissant French Toast  |   Artichoke Strata

Croissant French Toast with Spiced Apples, Pears, & Cranberries

This is a unique twist among the many versions of French Toast.

Fruit topping:

• 1 1/2 cups frozen cranberries
• 3/4 cup loosely packed brown sugar
• 1 Tbsp. + 1 tsp. Grand Marnier
• 4 medium Fuji apples
• 4 medium Granny Smith apples
• 6 Bartlett pears
• 6 Tbsp. butter
• 2-3 Tbsp. cinnamon, or to taste
• 1/8 tsp. ground nutmeg
• 1/2 cup maple syrup

Batter:

• 2 cups half-and-half or cream
• 4 eggs
• 1 Tbsp. cinnamon
• 1/4 cup powdered sugar
• 1 Tbsp. Grand Marnier
• 24 mini or 12 large croissants
• Powdered sugar

In a small pan, cook frozen cranberries with about 2 Tbsp. of the brown sugar and 1 tsp. 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 Tbsp. 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.

Artichoke and Roasted Red Pepper Strata

This recipe is easily adaptable. Just substitute different vegetables, herbs, or chopped ham or bacon, etc. for the artichokes and peppers.

Ingredients:

• 12 eggs
• 2 tsp. hot sauce
• 1/2 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup melted butter
• 1 pint cottage cheese
• 1 lb. shredded cheese, such as Jack & Cheddar mixed
• 8 oz. marinated artichoke hearts, coarsely chopped
• 8 oz. roasted red peppers, chopped
• 4 slices white bread, crusts trimmed off and cut into cubes

Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8" x 8" glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated over night.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

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