I used to hate french toast.
Maybe it’s because I had never had croissant french toast with soft caramel apples.
I like french toast now.
Peeling apples is one of my favorite things to do in the kitchen. I always dread it because of the “arthritis” in my hands but once I get started, I find it therapeutic. It also makes me think of the scene in Sleepless in Seattle when Tom Hanks is telling his young son about his deceased mother and how “she could peel an apple in one… long… curly strip. The whole apple.” And us viewers know that Meg Ryan sits in her kitchen all the way across the country able to do the exact same thing. I love that movie.
I always try to peel the apple in one long, curly strip but it never works out. The below picture was the best I could do this time around. Have you ever done it?
Caramel and Apples. Mmmm. Now Tyler says “don’t freak out” if your caramel seizes on you. Mine did and I’ll admit I freaked out even though he said not to. I was stirring caramel the consistency of peanut brittle for a long time. But it all worked out ok in the end. I found the apples needed a longer cook time than the 10 minutes he suggested, I think they needed more like 15 or 20.
No, that fourth picture is not chicken that I slipped in this post by mistake. But it kind of looks like chicken.
I really liked this and I’d recommend it for your breakfast this weekend. It’s easy to make, doesn’t cost that much and most of the ingredients you’ll already have at home. It gets a five star rating on Foodnetwork.com as well.
My boyfriend thinks this post is taking too long for me to write since he wants to go to bed and my light is still on. He says “it’s apples, two slices of french toast croissant to make it a sandwich, topped with a little powdered sugar and cinnamon… it’s good. What else is there to say?”
So there you have it.
Tyler Florence’s Croissant French Toast with Soft Caramel Apples
Show: Food 911 Episode: B&B Breakfast
From the book Tyler Florence’s Real Kitchen
Cook Time: 35 min Yield: 4 servings
3 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon
1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
1/2 cup pure maple syrup
3 tablespoons unsalted butter
4 large croissants, halved lengthwise
Confectioners’ sugar, for dusting
Ground cinnamon, for dusting
Click here for directions!
Croissant French Toast with Soft Caramel Apples is my twelfth post for Tyler Florence Fridays, a group with the freedom to make any recipe of Tyler’s that they choose and then share their experiences every Friday.
Breakfast Part 2,3 and 4: Ellie Krieger’s Cherry Vanilla Oatmeal, Apple-Pecan Muffins, and Peach French Toast Bake
This is the post that could not be written. Every single time I tried to sit down to write, nothing would come. I felt determined to finish it once I kept seeing people were arriving to my blog while searching for the Ellie Krieger things I’ve said I’ve made on my sidebar tracker. So in continuing on with my quest to eat healthier, my obsession with all things breakfast related, as well as Ellie Krieger recipes from The Food You Crave, I bring to you the following three breakfast ideas.
First up we have Cherry Vanilla Oatmeal.
I love oatmeal. The only problem is it’s a tad bland unless you’re eating one of the sugar laden instant kinds (the kind that I know and love so much). To me, oatmeal was never something you broke out a recipe for. Until now. I’ve made this probably 20 times. It’s perfect. It’s old fashioned oats mixed with cherry jam, dried cherries, vanilla and milk. There’s no added sugar but I found it was sweet enough from the jam alone. I’ve adapted to making it in the microwave with no problems.
Second, I offer to you Apple-Pecan Muffins.
I absolutely loved these. I made a full batch and they were gone in about 10 minutes around here. I thought about adapting this recipe into a loaf. It would make a really good apple bread. You must make these muffins soon, I’m not kidding. They’re made with whole wheat pastry flour and brown sugar. Applesauce and buttermilk add tons of moistness.
And last but certainly not least, we have Peach French Toast Bake.
This one intrigued me from the first time I came across the recipe. Not sure why because I really don’t care for French Toast that much. (Although, I’m considering trying to come around. Matt, my blogging friend, recently featured a Crème Brûlée French Toast that looks pretty good.)
Anyway, this Peach French Toast couldn’t be easier. You make it the night before so in the morning all you have to do is turn on the oven and bake. A whole wheat baguette is the base underneath a milk and egg mixture that’s topped with frozen peaches, brown sugar and cinnamon. Ooooh Mama! It’s only lightly sweet which I think makes it really good.
Ahh, it feels so good to clear this draft out of my posts. The bottom line is you can’t really go wrong with a healthy breakfast. Remember kids, it’s the best way to start your day. And Ellie Krieger can do no wrong right now with me. Everything I’ve tried of hers has been good.
The recipe links again: