Now that we are in September it is time for fall recipes. Apple is what I’m thinking of and I will be sharing apple recipes this week. This apple pie croissant French toast is the perfect way to enjoy some fall flavors for breakfast.
The French toast itself is just the normal way I make French toast when using croissants for the bread. I like to check the day old section of the bakery for croissants when making them into French toast. The apple topping you top this with is where the magic come in. You cook 5 sliced apples that have been tossed with a little lemon juice in a skillet. They are cooked with some butter, sugar, salt, cinnamon, and cornstarch.
The apples get soft and release their sweet juices to help made a sugary cinnamon sauce. I was able to enjoy this croissant French toast topped just with the apple topping and whipped cream. However, if you need it, you can always add a drizzle of maple syrup too.
- LEMON JUICE
- BROWN SUGAR
- GROUND CINNAMON
- WHIPPED CREAM
- 5 baking apples, peeled, cored, and thinly sliced
- 1 tsp lemon juice
- 3 Tbsp butter
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1 Tbsp cornstarch
Croissant French Toast:
- 3 eggs
- 3 Tbsp milk
- 4 croissants, split in half
- 2 Tbsp butter
- whipped cream for serving
- For the apple topping: In a bowl, toss the sliced apples with the lemon juice and set aside.
- In a large saucepan, melt the butter. Add the apples, salt, and both sugars. Mix well to combine. Cook, stirring occasionally, until the apples are soft and have begun to release some of their juices, about 8 to 10 minutes.
- Add in the cinnamon and cornstarch. Mix and allow mixture to thicken, about 2 minutes. Remove from heat.
- For the French toast: In a shallow bowl, whisk the eggs and milk together. Dip both sides of croissants in egg mixture. Melt the butter on a griddle, the cook brown croissants on both sides until golden. Serve French toast topped with the apple topping and whipped cream. Makes 4 servings.
Recipe inspired by Baker by Nature.