Yes, Suzy's Goodies lives!  I have been so distracted and unmotivated lately, there has not been a lot going on in the kitchen.  Now that the weather is (finally!) starting to warm up, I have emerged from my hibernation and found my cooking mojo.  Lucky JD.

Nothing like a decadent, indulgent breakfast dish like this to usher in the spring!  If you're hosting a Kentucky Derby party, this would be perfect.  Also good for Mother's Day, or any special morning.

Croissant French Toast with Soft Caramel Apples
adapted from Tyler Florence's Real Kitchen

3 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon sugar
pinch cinnamon

Caramel Apples:
1/2 cup sugar
3 tablespoons butter
6 Granny Smith apples, peeled, cored and sliced into 1/2" wedges
1/2 cup maple syrup

3 tablespoons butter
4 large croissants, sliced in half lengthwise
powdered sugar

In a shallow bowl, beat together the batter ingredients until well blended.  Cover and put in the fridge while you make the apples.

You need to pay attention when you are making caramel sauce; this is not the time to be frying bacon or squeezing orange juice or cleaning out the fridge.  The sugar will be perfect one second and burned the next, so do all that stuff later.

Put the sugar in a large dry skillet over medium heat.  Cook, without stirring, until the sugar begins to melt.  Continue to cook and stir with a wooden spoon until the sugar starts to caramelize.  Add the butter and stir.  The butter will foam up a bit, but keep stirring until the butter and caramel have blended together to make a sauce.  Carefully add the apple slices to the pan and keep stirring.  The caramel will probably seize up a bit and start to harden, but keep stirring and it will warm up and even out again.  When the caramel is smooth and coats the apples, add the maple syrup.  Stir and reduce heat to simmer.  Simmer apples until fork tender, about 10-15 minutes.  Remove from heat, cover, and keep warm.

Heat butter in large nonstick skillet over medium heat.  Carefully and quickly dredge a croissant half in the batter (don't let it soak in the batter or it will fall apart) and place in skillet, cut side down.  Repeat with other croissant half.  Cook 4 to 5 minutes, carefully flip, and repeat on the other side.

To serve, place bottom half of croissant on plate.  Top with a spoonful of apples and caramel sauce, then cover with top half of the croissant.  Drizzle with a little of the sauce and dust with powdered sugar and cinnamon.


Croissant French Toast with Caramel Apples