Tyler Florence's Croissant French Toast with Soft Caramel Apples

Sunday for Father's Day we made Tyler Florence's Croissant French Toast with Soft Caramel Apples. I had been wanting to try this recipe since I got Real Simple months ago. I had even purchased the croissants once, but the mice - I mean children- got to them before I was able to make the recipe.
Tyler Florence's Croissant French Toast with Soft Caramel Apples from Real Simple
my entry for Tyler Florence Fridays.

Ingredients
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


Directions
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.

results: I was go glad Tyler had warned us about the caramel seizing up, because it did. Eventually it did thin out again, but too much, then I had to wait a long time until it was thick enough to be presentable. The apples were over cooked by then, but it was still okay. Well, much better than okay- it was very good. Super sweet though. A half of this plus something like hash browns to balance out the sweetness would probably be a good idea.

I only had a small frying pan to work with, and 6 people to feed, so I kept the cooked croissants warm in the oven on the lowest setting and that worked out very well.

I also made eggs Benedict for hubby, since that is his favorite breakfast indulgence.