Croissant French Toast with Soft Caramel Apples



3 large eggs

1/4 cup milk

1/2 tsp pure vanilla extract

pinch ground cinnamon

Caramel Apples:

1/2 cup sugar

3 Tbs unsalted butter

6 Granny Smith apples, peeled, cored

— and cut in 1/2-inch-thick wedges

1/2 cup pure maple syrup

3 Tbs unsalted butter

4 large croissants, halved lengthwise

Confectioners’ sugar, for dusting

Ground cinnamon, for dusting


1. Make the batter for the French toast by whisking together the eggs, milk,

vanilla, and cinnamon until evenly blended. Cover and refrigerate.


2. Pay close attention while you make the caramel apples – put the sugar in

a large dry skillet and place it over medium-low heat. 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. Still stirring,

add the butter, which will foam a little. 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 freak out

— keep stirring, once the apples 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 minutes until the apples are

fork tender. Pull them off the heat and keep warm until you are ready to



3. For the French toast itself, warm the butter in a large non-stick skillet

over medium-low heat. You probably will only be able to fit a couple of

croissants in the pan at once, so prepare these in batches. Take a croissant

half and quickly dredge it in the batter. The key word here is quickly; the

croissants are very soft and will disintegrate if soaked in the batter. Lay

the croissants in the pan, cut-side down, and cook for 2 – 3 minutes.

Carefully flip them over with a spatula and brown the other side.


4. 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 1/2 of the croissant. Dust with

confectioners’ sugar and cinnamon and serve.


Cooking Tip: Make extra caramel sauce to serve on side for people like Ron.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: