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Apple Stuffed Croissant French Toast with Spiced Maple Syrup

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The Carriage House Inn Bed and Breakfast, Lynchburg, VA

Apple-stuffed Croissant French Toast

  • Our signature dish for September, at The Carriage House Inn Bed and Breakfast, highlights locally grown apples and presents French Toast with a twist.  A favorite of our guests it is often requested by those returning.  Enjoy!

 

Apple Stuffing and Spiced Maple Syrup

  • 1 Granny Smith apple
  • 1/4 cup pure maple syrup
  • 2 tablespoons butter
  • a dash each of cinnamon and nutmeg
  • Carmel Sauce

Core apple and slice into thin pieces, removing skin is optional.  Place maple syrup, butter and spices into a medium frying pan, stir; add apple slices.  Over low heat, stirring occasionally, bring mixture just to a boil.  Simmer about 1-2 minutes or until apples are tender but not soft.

Croissant French Toast

  • 2 large croissants, sliced in half lengthwise
  • 1/4 cup half and half
  • 1 tablespoon flour
  • 1/4 teaspoon pure vanilla extract
  • a dash each cinnamon and nutmeg
  • 2 eggs, lightly beaten

 

In a shallow pan combine eggs, half and half, flour, vanilla and spices.  Mix well.  Dip each croissant half in mixture until well coated but not soggy.  Place dipped croissant onto a hot buttered griddle or frying pan.  Cook about 3-4 minutes, flip and cook other side another 3-4  minutes, or until firm and a light golden brown.

Remove apples and soft caramel sauce from heat.  Strain apples and sauce, allowing sauce to accumulate into a measuring cup.  Place a croissant bottom on each serving plate.  Top with sliced apples.  Add croissant top to apples.  Dust with confectioners’ sugar.  Garnish plate with a few apple slices or caramel sauce.  Serve spiced maple syrup separately.

Serves 2.