Croissant French Toast with Soft Caramel Apples gQWd&)'muf  
V9 }t0$LN  
Batter: w
Fn[9_`*  
3 large eggs )hKS0`$|  
1/4 cup milk tx7~SUr  
1/2 teaspoon pure vanilla extract >um 
!Eo  
Pinch ground cinnamon _O:WG&a6  
Caramel Apples: /'DwfX  
1/2 cup sugar *<V^2z$y_  
3 tablespoons unsalted butter |01?w|  
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges 'C+;r?1!h  
1/2 cup pure maple syrup D vkxI<Xa  
q`|CrOzO  
3 tablespoons unsalted butter Fw4*  
4 large croissants, halved lengthwise ztM<J+  
Confectioners' sugar, for dusting ZDLMMXx>  
Ground cinnamon, for dusting WT3gNNx|  
%kI} [6J_  
PFSLyV*  
Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate. h+7>#*DH  
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. h5%|meZQb  
0Dv JZ|e  
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. ~XM[>M\qB  
aC=['a>)  
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