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