Croissant French Toast with Sweet Pear Topping - Paula Deen

Ingredients

• 10 tablespoons pear preserves
• 10 croissants, halved horizontally
• 8 large eggs
• 1½ cups half-and-half
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3 tablespoons butter
• 2 Bosc pears, cored and thinly sliced
• ½ cup sweetened dried cranberries
• ½ cup firmly packed light brown sugar
• ½ cup chopped pecans