When Apple Pie Cravings Meet Brunch Goals
Some people wake up thinking about breakfast. I wake up thinking about brunch… and pie. This hits both.
Look, I’m not a breakfast person. Never have been. But say the word brunch and suddenly I’ve got a mimosa in one hand and a spatula in the other.
I was craving apple pie last weekend—but also didn’t feel like peeling, rolling, or pretending I know how to crimp a crust. So, I made this instead.
This Croissant French Toast with Caramel Apples is sweet, a little sticky, crispy on the outside, soft in the middle, and tastes like brunch and dessert had a baby. The flaky croissants soak up just the right amount of eggy custard, and the caramel apples? Pie who?
• Flaky Croissants: Store-bought croissants get a major glow-up—no need to bake from scratch.
• Lazy Apple Pie Vibes: Maple-simmered apples coated in caramel give you all the comfort of pie with none of the rolling pin anxiety.
• Quick Batter: A fast egg custard brings that traditional French toast texture without overcomplicating your Sunday.
• Balanced Sweetness: Granny Smith apples offer the perfect tart contrast to the caramel and maple syrup.
• Fancy Without Effort: This looks like you tried hard… but really, you didn’t.
• Don’t Soak Too Long: Croissants are delicate. One quick dip in the batter is all they need—no bathtub soaks here.
• Keep the Heat Low: Medium-low heat is your friend. Too high and you’ll burn the outside before the custard sets.
• Watch Your Sugar: Making caramel is like babysitting lava—don’t walk away.
• Use a Nonstick Pan: Trust me. You don’t want to scrape sugar off your pan for the next three days.
• Make Ahead: The apples can be prepped in advance and rewarmed when you’re ready to serve.
🌱 A Bite of Sustainability
This recipe is a cozy way to cut food waste: using leftover croissants or slightly past-their-prime apples gives them a delicious second life. Reducing food waste never tasted so buttery.
Buttery croissants meet caramel apples in this Croissant French Toast—an easy, cozy brunch recipe that tastes like apple pie without the hassle.
Make the Batter
In a bowl, whisk the eggs, milk, vanilla, and cinnamon. Cover and refrigerate until ready to use.
Make the Caramel Apples
In a large dry skillet over medium-low heat, add the sugar. Stir constantly until it melts and begins to caramelize, about 5 minutes. Add the butter (carefully—it will foam!) and stir until smooth.
Fold in the apple wedges. If the sugar seizes, don’t panic—it will melt back as the apples heat up.
Once smooth again, pour in the maple syrup and simmer for 10 minutes, until apples are fork-tender. Keep warm.
Cook the Croissants
Heat 3 tbsp butter in a large nonstick skillet over medium-low. Dredge each croissant half quickly in the batter—just 1-2 seconds—then place cut-side down in the pan.
Cook 4-5 minutes per side until golden and custardy. Work in batches.
Assemble the French Toast
Place the bottom half of a croissant on a plate. Pile on the caramel apples. Top with the other half. Dust with confectioner’s sugar and cinnamon.
Repeat and serve immediately.
This might just be the most low-effort high-reward brunch recipe I’ve ever made. And if you tell people it’s apple pie-inspired? They’ll believe you.
Thinking of making this for your next brunch gathering—or are you hoarding it all for yourself?
Buttery croissants meet caramel apples in this Croissant French Toast—an easy, cozy brunch recipe that tastes like apple pie without the hassle.
Whisk together the eggs, milk, vanilla extract, and cinnamon until evenly blended. Cover and refrigerate.
In a large, dry skillet over medium-low heat, add the sugar. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful, the sugar is really hot at this point.
Add the butter, stirring. The butter will foam a little. Once the sugar and butter become a caramel sauce, fold the apple wedges. Because the apples are cooler than the sugar, the sugar may start to seize and harden. That's okay--keep stirring. Once the apples arm up the caramel will smooth out again. When the caramel sauce loosen up and coats the apples, pour the maple syrup. Stir and simmer for a about 10 minutes, until the apples are fork tender. Pull them off the heat and keep warm.
Warm the butter in a large nonstick skillet over medium-low heat. Prepare in batches as every croissants may not fit at once. Take a croissant half and quickly dredge in the batter. This should take 1-2 seconds as croissants are soft and will disintegrate if soaked too long. Lay the croissants in the pan, cut side down, and cook for 4-5 minutes. Carefully flip them over with a spatula and brown the other side.
Put the bottom half of the croissant on a plate; spoon some of the caramel apples on top and cover with the top half of the croissant. Dust with confectioner's sugar and cinnamon.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.