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Croissant French Toast with Caramel Appl




Source of Recipe


DanaIN ... Marilyn

This makes much more syrup than the picture shows...I just wanted to show off the apples. You can see that the apple stay firm. The syrup is a caramel flavored apple.



6 apples (Yellow Delicious or Gala)
1/2 cup sugar
6 tablespoons butter
2/3 cup pure maple syrup

6 large croissants
2 large eggs
1/2 teaspoon vanilla
Pinch salt
1/4 cup milk or cream
1 teaspoon sugar
1/4 teaspoon cinnamon

Peel and cut apples into 1/4-inch slices. Meanwhile, place 1/2 cup sugar in a large, dry, heavy skillet and place over medium heat. Don’t stir, just shake the pan occasionally until sugar melts and begins to caramelize and turn light brown; stir with a wooden spoon. This takes 6 or 8 minutes. Be careful because the sugar is very hot. Add butter and continue to stir until the sugar and butter come together to become a caramel sauce. Fold in the apples and keep stirring until the caramel sauce starts to melt; pour in the maple syrup and simmer for about 10 minutes until the apples are tender.

While the apples are cooking prepare the French toast. Whisk together the eggs, vanilla, salt, milk, 1 teaspoon sugar, and cinnamon. Heat a non-stick skillet or griddle to medium and lightly brush with oil. Dredge the croissants in the batter and cooking until lightly browned on each side. Serve the French toast topped with the hot caramel apples and dust with powdered sugar and additional cinnamon if desired.

Inspired by Croissant French Toast with Soft Caramel Apples from Tyler Florence.
*The caramel apples are best made fresh right before the French toast. If desired, split the croissants before cooking and serve with the apples tucked in between

Marilyn