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1
Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended.
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2
Cover and refrigerate.
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3
Pay close attention while you make the caramel 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.
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6
Be careful; the sugar is really hot at this point.
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7
Still stirring, add the butter, which will foam a little.
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8
Once the sugar and butter become a caramel sauce, fold in the apple wedges.
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9
Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but dont freak outkeep stirring.
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10
Once the apples warm up the caramel will smooth out again.
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11
When the caramel sauce loosens up and coats the apples, pour in the maple syrup.
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12
Give it a stir and simmer for about 10 minutes, until the apples are fork tender.
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13
Pull them off the heat and keep them warm.
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14
For the French toast itself, warm the butter in a large nonstick skillet over medium-low heat.
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15
You probably will be able to fit only a couple of croissants in the pan at once, so prepare these in batches.
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16
Take a croissant half and quickly dredge it in the batter.
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17
The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter.
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18
Lay the croissants in the pan, cut side down, and cook for 4 to 5 minutes.
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19
Carefully flip them over with a spatula and brown the other side.
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20
The presentation is like a caramel apple sandwich.
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21
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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22
Dust with confectioners sugar and cinnamon.
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23
This is what I call a breakfast of champions!
