Breakfast: Stuffed Croissant French Toast with Compote

This recipe was on a blog I frequent, and sounds yummy...I can't vouch for it (yet) but will add a note when I try it out. How could this be bad???

Stuffed Croissant French Toast~
We have wonderful strawberries in Oregon, and my hubby loves a nice breakfast on our weekends~ Breakfast is so fun, easy, and a nice time to really get your day started off right~This is what we are having Saturday, to get the day going~ tweak it as you may, I always do~

Strawberry Compote:
1 1/4 cups sliced fresh strawberries
1/2 sugar (or what you use)
1 tsp brandy
1/4 cup orange zest

French Toast:
4 eggs
2 cups heavy cream
1 tbsp brandy
1tbsp brown sugar
1tsp vanilla extract
6 croissants
1 tbsp butter
1/4 cup mascarpone cheese

Additional Ingredients:
confectioner's sugar, butter, real Vermont maple syrup (your favorite)

SERVES 6
For Strawberry compote:
Mix together strawberries, sugar,brandy and orange zest and let sit for 30 minutes to mingle flavors~
For the French Toast:
In a meduim bowl, slightly beat the eggs. Add cream, brandy, brown sugar, vanilla, and beat well. Slice the croissant in half, lengthwise. Soak croissant in egg mixture. Melt butter on a hot griddle and place croissant on griddle, cut side down, and cook until brown (4-5 minutes) then flip. make sure it is done all the way through, then immediately move to plate and spread about 2 teaspoons of mascarpone cheese on the bottom half of each croissant.
Top with the other half of the croissant and sprinkle with confectioner's sugar and serve with Compote for dipping, butter and maple syrup on the side if desired~
Enjoy~

Update: I made this with my grandson and it was a real hit. Not for the diet crowd, but a good special occasion breakfast!