CARAMEL APPLE CROISSANT FRENCH TOAST

CARAMEL APPLE CROISSANT FRENCH TOAST image

Number Of Ingredients 14

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Batter:
3 large eggs
1/4 c. whole milk
1/2 tsp. vanilla extract
Pinch of ground cinnamon
Apples:
1/2 c. sugar
3 tbsp. unsalted butter
6 granny smith apples, peeled, cored, and cut into 1/2 inch slices
1/2 c. real maple syrup
3 tbsp. unsalted butter
4 large croissants, split in half lengthwise
Powdered sugar, for dusting
Cinnamon, for dusting

Steps:

Whisk the eggs, milk, vanilla, and cinnamon. Cover and refrigerate. Put sugar in a large, dry skillet over medium heat. Stir constantly with a wooden spoon until the sugar begins to melt and caramelize, about 5-8 minutes. While still stirring, add in the butter. Once the sugar and butter become saucy, fold in the apple wedges. (The caramel will seize a bit, but continue to stir, and it will eventually coat the apples.) Once the caramel sauce has smoothed out, pour in the maple syrup. Let it gently simmer for 10 minutes, until the apples are fork tender. Remove from heat, cover and keep warm until ready to use. Meanwhile, warm half the butter in a large, non-stick skillet over medium-low heat. Take the bottom halves of the four croissants and dip them in the egg mixture (very quickly as not to absorb too much of the batter). Lay the croissants, cut side down in the pan, and cook until just golden brown about 4 minutes. Flip over and repeat. Repeat with the tops of the croissants as well. To serve, place the bottom of the croissant on a plate. Top with the caramel apples. Place the top half of the croissant over the apples. Drizzle with the caramel sauce. Dust with confectioners sugar and cinnamon. Enjoy!