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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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!). | 2. Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate. | 3. Pay close attention while you make the apples. | 4. Put the sugar in a large, dry skillet and place it over medium-low heat. | 5. 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. | 6. Still stirring, add the butter, which will foam a little. | 7. 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. | 8. When the caramel sauce loosens up and coats the apples, pour in the maple syrup. | 9. Give it a stir and simmer for about 10 minutes, until the apples are fork tender. | 10. Pull them off the heat and keep them warm. | 11. For the french toast itself, warm the butter in a large nonstick skillet over medium low heat. | 12. You'll probably only be able to fit a couple of croissants in the pan at once, so make them in batches. | 13. 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. | 14. 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. | 15. 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. | 16. Dust with confectioners' sugar and cinnamon and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
cinnamon	1	pinch	ground	-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
granny smith apple	6		peeled cored cut	716.88	168.2196	5.4384	2.3484
plain croissant	4			-	-	-	-
confectioner ' sugar				-	-	-	-
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.