Croissant French Toast with Salted Caramel Apple Sauce


Pastry hybrids are all the rage these days: cronuts, brookies, cruffins, dangels, etc. I swear, the names get weirder and weirder. Some of them are YUM-azing and the rest should crawl back to to their original forms.

I'm not trying to be the pioneer of any pastry hybrid here but I thought to let the Croissant and French Toast do a little dance. The flakey, buttery croissant dunked in a custard-like mixture and cooked to crunchy perfection THEN you top it off with a dreamy salted caramel apple sauce, whoa... Now you know what my dreams are made of. =)

Note: I served this for brunch one weekend. I made an absolute mess of course but it was totally worth it.

So what do you think I should call this lovely mash-up? Croitoast, Croast, Croifoast...I'm open to suggestions! =)

Croissant French Toast with Salted Caramel Apple Sauce


  • 5 large Croissants, halved
  • 4 eggs
  • 1/2 c milk
  • 1/2 tsp Vanilla Extract
  • 4 Tbsp. Butter, melted
  • Powdered sugar, for dusting

Salted Caramel Apple Sauce

  • 2 green apples, peeled, cored and sliced thinly
  • 1/2 tsp. cinnamon, ground
  • 1/2 cup brown sugar
  • 1/4 + 1/8 cup all purpose cream
  • 1/8 c butter
  • 1/2 tsp. salt (I used fine sea salt)
  • 1/2 Tbsp. Vanilla extract


For the Salted Caramel Apple Sauce

  1. Toss the thinly sliced apples with cinnamon. Set aside.
  2. In a small saucepan on medium heat, mix brown sugar and butter together. Mixture will look sandy, stir occasionally until it looks like molten lava.
  3. Remove pan from heat and pour the cream, use a whisk at this point and be careful when you stir it as it bubbles up quite violently.
  4. Put back on the stove, mix in the apples and simmer for about 10-15 minutes or until the apples have softened.
  5. When done and taken out of the heat, mix in the vanilla extract and salt.

For the Croissant French Toast

  1. In a stainless steel bowl, combine the eggs, milk, vanilla extract and whisk it all together.
  2. Dunk the croissant halves one at a time until mixture has been absorbed.
  3. Cook the croissant halves on a non-stick skillet with some melted butter, about 3-4 minutes on each side.
  4. When croissants are cooked, lay the bottom half on a plate, top with salted caramel apple sauce and cover with the top half.
  5. Dust with some powdered sugar and serve.