Croissant French Toast With Soft Caramel Apples

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 pinch ground cinnamon
• 1/2 cup sugar
• 3 tablespoons unsalted butter
• 6 granny smith apples, peeled, cored, and cut in 1/2-inch-thick wedges
• 4 large plain croissants, split in half lengthwise
• confectioners' sugar, for dusting
• ground cinnamon, for dusting

Recipe

• 1 use granny smith apples because of their low water content. juicy apples, like mcintosh, fall apart and turn to mush (he wasn't lying. that's the worse batch i made!).
• 2 make the batter for the french toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. cover and refrigerate.
• 3 pay close attention while you make the apples.
• 4 put the sugar in a large, dry skillet and place it over medium-low heat.
• 5 stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. be careful; the sugar is really hot at this point.
• 6 still stirring, add the butter, which will foam a little.
• 7 once the sugar and butter become a caramel sauce, fold in the apple wedges. now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't trip out- keep stirring! once the apples warm up the caramel will smooth out again.
• 8 when the caramel sauce loosens up and coats the apples, pour in the maple syrup.
• 9 give it a stir and simmer for about 10 minutes, until the apples are fork tender.
• 10 pull them off the heat and keep them warm.
• 11 for the french toast itself, warm the butter in a large nonstick skillet over medium low heat.
• 12 you'll probably only be able to fit a couple of croissants in the pan at once, so make them in batches.
• 13 take a croissant half and dredge it quickly in the batter. do this quickly or else the croissant will disintegrate if soaked in the batter.
• 14 lay the croissants in the pan, cut side down and cook for 4-5 minutes. carefully flip them over with a spatula and brown the other side.
• 15 the presentation is like a caramel apple sandwich. put the bottom half of the croissant on a plate; spoon some of the caramel apples on top of that and cover with the top half of the croissant.
• 16 dust with confectioners' sugar and cinnamon and enjoy!