Croissant French Toast with Soft Caramel Apples [0Sd +{Q  
Sy
b:i(Y  
Batter: X"]ZV]7(]s  
3 large eggs QK\z-'&n  
1/4 cup milk _
rv_-n]"o  
1/2 teaspoon pure vanilla extract (46)v'?  
Pinch ground cinnamon -JK+{<  
Caramel Apples: j!l(ReGb  
1/2 cup sugar xnTky1zq  
3 tablespoons unsalted butter x0]*'^aA  
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges l`k3!EZDS  
1/2 cup pure maple syrup ur|2FS7  
hI yfF  
3 tablespoons unsalted butter v3B ^d}+.  
4 large croissants, halved lengthwise ~H.;pJ{ 8  
Confectioners' sugar, for dusting \
a#2Wm  
Ground cinnamon, for dusting AWzpk}\  
M:~#"lfK  
TL
5bX+  
Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate. F=#Wfl-o  
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. Ni`qU(I'|  
k`d  
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. \n5,!,A  
\Z$*8z=  
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.

TRY IT VERY GOOD