Croissant French Toast With Soft Caramel Apples Food

CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES

Steps:

• use granny smith apples because of their low water content. juicy apples, like McIntosh, fall apart and turn to mush (He wasn't lying. That's the worse batch I made!).
• 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 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 trip out- KEEP STIRRING! Once the apples warm up the caramel will smooth out again.
• When the caramel sauce loosens up and coats 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 them warm.
• For the french toast itself, warm the butter in a large nonstick skillet over medium low heat.
• You'll probably only be able to fit a couple of croissants in the pan at once, so make them in batches.
• Take a croissant half and dredge it quickly in the batter. Do this QUICKLY or else the croissant will disintegrate if soaked in the batter.
• Lay the croissants in the pan, cut side down and cook for 4-5 minutes. Carefully flip them over with a spatula and brown the other side.
• The presentation is like a caramel apple sandwich. Put the bottom half of the croissant on a plate; spoon some of the caramel apples on top of that and cover with the top half of the croissant.
• Dust with confectioners' sugar and cinnamon and enjoy!

CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES

Steps:

• 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.

CROISSANT FRENCH TOAST

Steps:

• For the blackberry syrup: In a saucepan, combine the blackberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from the heat when it's nice and thick.
• For the croissant French toast: Split the croissants in half through the middle.
• In a bowl, whisk together the half-and-half, sugar, vanilla, cinnamon and eggs. Dunk each croissant half into the mixture so that it's fully coated. Set the pieces aside on a plate.
• Heat a large nonstick skillet over low heat, then melt a small amount of butter in it. Add as many croissant halves as will fit, cut-side down, then increase the heat very slightly (don't go above medium low). Allow the pieces to cook on the first side for 3 to 4 minutes. Move them around in the skillet a bit to make sure they don't burn. When they're deep golden brown on the bottom, flip them to the other side and let them cook for another 2 minutes or so. Remove from the pan and cook the rest of the croissant halves.
• Serve a top and bottom piece together with butter, warm blackberry syrup and maple syrup, strawberries and whipped cream.

CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES

Steps:

• Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
• 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 (quickly because 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.
• 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. Because the apples are cooler than the sugar, the sugar may start to seize and harden, but 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.
• 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.

CARAMEL APPLE FRENCH TOAST

Steps:

• Combine brown sugar, butter, and corn syrup and cook over medium heat until thickened, stirring constantly.
• Pour into 9 x 13 glass baking dish that has been sprayed with Pam first.
• Sprinkle with 1 cup chopped pecans.
• Place one layer sliced French bread on syrup and pecans (equals 6 slices). Top each slice of bread with sliced apples.
• Combine eggs, milk, and vanilla in blender (or use a stick blender), then pour half and mixture over first layer.
• Place second layer of sliced French Bread on top of apples and cover with remaining egg and milk mixture.
• Cover with plastic wrap and refrigerate overnight.
• Sprinkle with cinnamon and nutmeg and bake uncovered for 60-70 minutes at 350 degrees.
• Each person is served one double-layer serving.
• It can be served with whipped cream.

BAKED CARAMEL-APPLE FRENCH TOAST

Steps:

• Cut bread into 1 1/2 inch thick slices and place in a lightly greased 9x13 inch baking pan. In a large bowl, beat eggs with 1 1/2 cup skim milk, 1/3 cup white sugar, and 1 tablespoon vanilla. Pour egg mixture over bread slices.
• Arrange apple slices on top of bread. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over apples. Cover, and refrigerate overnight.
• In the morning: Preheat oven to 350 degrees F (175 degrees C).
• Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup skim milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

CROISSANT BAKED FRENCH TOAST

Steps:

• Preheat oven to 375°. Using cooking spray, grease a 13x9-in. baking dish and set aside. , Slice croissants in half lengthwise. , In a large mixing bowl, whisk together eggs, cream, vanilla paste, cinnamon, orange zest and maple syrup. Submerge croissant halves in liquid until completely soaked. Arrange croissants in baking dish, overlapping slightly if necessary. Bake 25-30 minutes.

TOFFEE APPLE FRENCH TOAST WITH CARAMEL SYRUP

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Top with apples and sprinkle with cider drink mix. In a small bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 teaspoon vanilla until smooth. Stir in toffee. Spread over apples. Top with remaining bread cubes., In another bowl, whisk the eggs and remaining milk and vanilla. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., Meanwhile, in a Dutch oven, combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil over medium heat, stirring constantly. Cook, stirring occasionally, until mixture turns a golden amber color, about 7 minutes. Remove from the heat; stir in vanilla. Serve with French toast.

SLOW-COOKER CARAMEL APPLE FRENCH TOAST

Steps:

• Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
• In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
• Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
• Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
• Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.