Ingredients: |
Ingredients: Batter:
3 large eggs
1/4 cup milk
1/2 tsp. vanilla extract
Pinch ground cinnamon
Caramel Apples:
1/2 cup sugar
3 tbsp. unsalted butter
6 granny smith apples, peeled, cored, cut in 1/2" thick wedges
1/2 cup pure maple syrup
3 tbsp. unsalted butter
4 large croissants, halved lengthwise
confectioners sugar
cinnamon
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Directions: |
Directions:Make the batter for the french toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate. Pay close attention while making the caramel apples. Put sugar in large dry skillet and place over med/lo heat. Stir constantly with wooden spoon until the sugar melts and begins to carmelize, about 5 min. Be careful; the sugar is really hot. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. The sugar may start to seize and harden. Keep stirring, once the apple warm up 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 min. until the apples are fork tender. Pull them off heat and keep warm until you are ready to serve. For the french toast, warm the butter in large nonstick skillet over med/lo heat. Prepare in batches. Take croissant half and quickly dredge in the batter. Very quickly!! Lay croissants in the pan, cut-side down, and cook for 4-5 minutes. Carefully flip them over with spatula and brown the other side. 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 1/2 of the croissant. Dust with confectioners sugar and cinnamon and serve. |
This recipe for Croissant French Toast w/ Soft Caramel Apples is from