Apple-Cinnamon Custard French Toast

12 or so croissants (depending on size)

3‐5 Apples, peeled, cored and sliced

1cup vanilla creamer

10 eggs

2 tsp vanilla

½ cup sugar

½ cup + 2 tsp. cinnamon + 1 tsp. nutmeg for topping

1 cup half and half

1 ½ cup milk
Preheat oven to 350 degrees. Coat 13” x 9” pan with non‐stick cooking spray. Slice croissants horizontally and layer until pan is about 2/3 full.  Mix eggs, creamer, half and half, milk, vanilla, and ½ cup sugar.  Pour ½ of the egg mixture over croissants.   Microwave apples with half of the sugar and cinnamon topping until softened but not done. Lay apple slices on top of croissants and pour the remaining egg mixture over apples. Sprinkle with the remaining sugar mixture.   Refrigerate overnight.

Bake for 1 hour.  Let stand before slicing.

© Port d’Hiver Bed and Breakfast by Michael Rydson
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