Croissant French Toast with Soft Caramel
Apples
Batter:
3 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon
Caramel Apples:
1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick
wedges
1/2 cup pure maple syrup
3 tablespoons unsalted butter
4 large croissants, halved lengthwise
Confectioners' sugar, for dusting
Ground cinnamon, for dusting
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 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 serve.
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 4 to 5 minutes. Carefully flip them over
with a spatula and brown the other side.
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.
Yield: 6 servings
Recipe courtesy Tyler Florence |