Croissant French Toast with Vanilla-Maple Apples

Recipe Photo: 
Recipe Author: 
Charlie Palmer
Recipe Serves: 
6
  • 3 Tbsp unsalted butter
  • 3 apples, peeled and sliced
  • 1/2 vanilla bean, split, seeds scraped out and reserved
  • 2 cups pure maple syrup
  • 4 Tbsp unsalted butter
  • 6 large eggs
  • 3 cups heavy cream
  • 1 shot whiskey
  • 1 tsp ground cinnamon
  • 9 day-old croissants

For Garnish

  • 3 cups whipped cream
  • Confectioner’s sugar for dusting
Recipe Instructions: 

Melt the butter in a large skillet and brown it lightly over high heat. Add the apple slices and the vanilla pod and seeds, and sauté for 3 to 4 minutes; the apples should be lightly colored but not yet completely tender. Add the maple syrup to the pan and sauté for 4 minutes longer, tossing frequently to coat the apples completely. Remove the vanilla pod.

For the French toast

Halve the croissants as if you were making sandwiches. Whisk together the eggs, cream, whiskey and cinnamon and pour the mixture into a large shallow pan. Immerse the croissant halves in the liquid and let them soak for a few minutes, then flip them over and soak them for another minute. Melt half the butter in a large skillet over medium heat. Cook the croissants, a few at a time, until golden on both sides, adding more butter as necessary. As they’re cooked, put the croissants in a shallow pan loosely tented with aluminum foil to keep them warm.

To serve

Place two pieces of French toast on each of the warmed plates. Top with sautéed apples, drizzling warm maple syrup around the plate. Spoon a good dollop of whipped cream atop the apples and cover with another piece of French toast. Dust with confectioner’s sugar and serve immediately.