After our last very successful French toast adventure, my friend Pam suggested we try French toast croissants.
As I had mini-croissants in the fridge, I thought that was a fine idea! She also mentioned that she uses any leftovers for lunchbox sandwiches and that got me to thinking…how can I pump up the nutrition and texture…and maybe convince my son to eat sandwiches (which would be an easier lunch solution for me!).
So, I split the croissants and gave them tth French toast treatment, drizzled with maple syrup and cinnamon and stuffed with thinly-sliced apple. The result was like an apple turnover, without the extra sugar and with a lot more crunch. I am sure if you are a peanut butter family, a good schmear would be tasty, as would cream cheese!
French Toast Croissant and Apple Sandwiches
1-2 Tbs butter
¼ Cup milk
12 mini-croissants (or 4-6 standard size), split
1 apple, cored and sliced thin (peeled or unpeeled is up to you)
Melt the butter in a skillet at medium to medium high.
Beat the eggs and milk together on plate or bowl that is wide enough to accommodate a split croissant, but won’t spill over.
Dip each croissant in the egg mixture on both sides just before placing in the skillet (do not soak the bread). Cook about two minutes on each side. Drizzle with maple syrup and sprinkle with cinnamon. Place a thin layer of apple on one side, close up the sandwich and eat!