Croissant French Toast with Soft Caramel Apples

By Kmac_4

Ingredients

• Caramel Apples:
• 3 large eggs
• 1/4 C milk
• 1/2 t vanilla extract
• pinch cinnamon
• 1/2 C sugar
• 3 T unsalted butter
• 6 Granny Smith apples, peeled, cored and cut in 1/2 inch wedges
• 1/2 C maple syrup
• 3 T unsaled butter
• 4 large croissants, halved lengthwise
• Powdered sugar for dusting

Details

Servings 4

Preparation

Step 1

Make the batter for the French toast by whisking together the eggs, milk, vanilla dn cinnamon until evenly blended. Cover and refrigerate.

Put the sugar in a large dry skillet and place it over medium low heat. Stir constantly with wooden spoon until the sugar melts and begins to caramelize. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apples. Now because the apples are cooler than the sugar, the sugar may start to seize and harden. Keep stirring, once the apples warm the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Take off heat and keep warm until you are ready to serve.

For French toast, warm the butter in a large non-stick skillet over medium-low heat. Take a croissant half and quickly dredge it in batter. The croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut side down. Cook for 4-5 minutes. Carefully flip over and brown the other side.

The presentation is like a caramel apple sandwich. Take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that and cover with the top half of the croissant. Dust with powdered sugar.