Croissant French Toast with Cranberry Apple Sauce

french toast (1 of 1)Like almost every stereotypical “basic bitch”, I love brunch.  Mimosas and breakfast/lunch combo food served until 3pm; my dream come true ad everyone’s dream, apparently. Almost every brunch place in Denver has ridiculously long wait time. I’m sorry, but if I have to wait an hour for food then I better have my mind blown not be served soggy undercooked potatoes, I am looking at you, Jelly. In the hour I am waiting in line, I could cook something equally if not better than these overrated brunch places and I don’t have to interact with strangers.

I offered to cook brunch for two of my friends’ birthdays and this recipe made an appearance at both. I have a firm belief that I can make any “guilty pleasure”dish more decadent, a gift from growing up in a Cajun French home. Elevate your French Toast by using croissants, it will be amazing! For a fall twist, I added some chai spices and topped it with  cranberry apple sauce.




French Toast Croissants:


  • 6 whole croissants, I used almond croissants
  • 4 whole Eggs
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 2 Tablespoons maple syrup
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground ginger
  • 1 teaspoon salt
  • 2-4 Tablespoons butter, for frying


  1. In a bowl, whisk together all ingredients besides the butter.
  2. Place croissants in bowl,and coat each croissants with egg mixture. Let croissants sit in bowl for at 15 minutes.
  3. Heat a large nonstick skillet over medium-low heat, then melt a small amount of butter.
  4. Cook the croissants on each side for about 4-5 minutes, until they are golden brown.
  5. Remove from skillet and top with cranberry sauce or maple syrup.

Cranberry Apple Sauce:


  • 1 cup cranberries (frozen/fresh)
  • 1 apple
  • 1 cup sugar
  • 1 cup water
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoon maple syrup
  • 1 teaspoon vanilla extract


  1. Heat a sauce on medium  heat.
  2. Add all ingredients, and stir to combine.
  3. Cook for about 30 minutes, add more water if the sauce dries out too quickly.

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Day 191-Struggling

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After taking a break, almost two months from blogging and Project 365, I am officially back on track.

This winter was incredibly difficult for me for multiple reasons. My immune system took a major hit and it seriously affected me emotionally and mentally. I quit taking pictures; my camera which used to be on my person at all times was left gathering dust on a shelf. To say I was struggling with day-to-day happiness is putting it lightly. At one point, I planned on abandoning the Project 365 all together.

However, a lot has happened over the past couple of weeks and I really want to finish this project plus I missed blogging. Hopefully, after this last snow storm in Colorado, spring will officially arrive and stay, and my winter blues will go away.

Day 170-Cold Day for Walking

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I love cold weather; I especially love walking in cold weather, but yesterday I could not handle the cold. It was 5 degrees and windy while I tried to walk a trail. I was only able to snap a couple of photopraphs before the bitter cold got the best of me!

Day 167-My Happy Place

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When I first moved to Boulder, I found my happy place. It was the first place I photographed with my DSLR camera; it is where I eat my lunch when I am stressed. I find the creek soothing and the ducks are very entertaining.

In effort to keep New Year’s Resolution #7, “Look at life as half full not half empty”, I need to take more trips to my happy place especially when it snows.

Day 166-Vegetarian No-Chicken Noodle Soup

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All of my New Year’s Resolutions have been put on hold for about a week caused by the dreaded stomach flu. Nothing puts a stop to your enthusiasm for the New Year like the stomach flu.

So after four days of the ginger ale and saltine diet, I was finally hungry and really wanted chicken noodle soup; I needed comfort food. As a vegetarian, chicken noodle soup is something I miss. I decided to make a vegetarian chicken noodle soup. Recipe from Oh My Veggies.


  • 2 tbsp. extra-virgin olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 8 fresh thyme sprigs
  • 2 bay leaves
  • 1-14 oz. package extra-firm tofu, frozen overnight, thawed, pressed for 30 minutes and cut into bite-sized pieces
  • 4 quarts no-chicken broth
  • 12 oz. dried wide egg noodles
  • 1/2 c. fresh flat-leaf parsley, chopped
  • salt and pepper to taste


  1. Heat oil in large Dutch oven over medium heat. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
  2. Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don’t worry–they’ll continue cooking after removed from heat. This way, the noodles won’t be mushy.)
  3. Season with salt and pepper and garnish with parsley before serving.

Day 164-Bare Trees Are Really Beautiful

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Last winter, I only photographed snow covered branches, but this winter I have developed a small obsession with photographing bare trees. I love the way the branches look without leaves; there is something really raw and organic about bare trees.

Day 163-Bird Watching

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I might have been a little impatient and only waited about ten minutes for a bird to show up, but in my defense it was pretty cold outside! I will wait until the spring to bird watch.