Anticiplate

I have decided I am going to start using my MANY cookbooks as resources for recipes. I get so lazy with the convenience of the web. However, there is something so satisfying when you curl up on the couch with a beautiful cookbook. Inspiration just seems to permeate from the pages. 

This morning it was Tyler Florence’s Real Kitchen. The pictures and simple stories intrigue me, like a novel. His recipes are clean and straight forward, but far from boring. Each recipe has an unassuming sophistication, and you can tell he really put his heart and soul into the cookbook. 

This french toast is AMAZING! It is surprisingly “light” tasting even though it uses a croissant. The apples are also delicious and could be used on their own as a base for a crisp/crumble, or over a big bowl of vanilla ice-cream. I served this with fresh fruit, and a big cup of coffee. It definitely could be seen on a restaurant menu, and is impressive enough to entertain with. 

Serves 4

Prep time: 30 minutes

Cook time: 35 minutes

Batter:

3 large eggs

1/4 c. whole milk

1/2 tsp. vanilla extract

Pinch of ground cinnamon

Apples:

1/2 c. sugar

3 tbsp. unsalted butter

6 granny smith apples, peeled, cored, and cut into 1/2 inch slices

1/2 c. real maple syrup

3 tbsp. unsalted butter

4 large croissants, split in half lengthwise

Powdered sugar, for dusting

Cinnamon, for dusting

Whisk the eggs, milk, vanilla, and cinnamon. Cover and refrigerate. 

Put sugar in a large, dry skillet over medium heat. Stir constantly with a wooden spoon until the sugar begins to melt and caramelize, about 5-8 minutes. While still stirring, add in the butter. Once the sugar and butter become saucy, fold in the apple wedges. (The caramel will seize a bit, but continue to stir, and it will eventually coat the apples.) Once the caramel sauce has smoothed out, pour in the maple syrup. Let it gently simmer for 10 minutes, until the apples are fork tender. Remove from heat, cover and keep warm until ready to use. 

Meanwhile, warm half the butter in a large, non-stick skillet over medium-low heat.  Take the bottom halves of the four croissants and dip them in the egg mixture (very quickly as not to absorb too much of the batter). Lay the croissants, cut side down in the pan, and cook until just golden brown about 4 minutes. Flip over and repeat. Repeat with the tops of the croissants as well. 

To serve, place the bottom of the croissant on a plate. Top with the caramel apples. Place the top half of the croissant over the apples. Drizzle with the caramel sauce. Dust with confectioners sugar and cinnamon. Enjoy!