4applespeeled, cored, and dicedany types of apples work
1cup brown sugar
6croissants, cut into 2 inch pieces(or a dozen mini croissants)
1 ½cupshalf and half
maple syrup and powdered sugar for servingoptional
Heat a large pan over medium heat and add in butter and apples. Cook for five minutes to soften. Add in the brown sugar and cinnamon and cook for another 10 minutes, stirring often. Set aside.
Use a serrated knife to cut the croissants into bite-sized cubes. Place the croissants in a large baking dish.
In a large bowl, whisk together the eggs, half and half, vanilla, and salt. Pour the custard mixture over the croissants and push down gently to make sure that all pieces are dampened.
Pour the apple mixture over the croissants. Cover with foil and refrigerate at least four hours, or overnight.
Preheat oven to 350 degrees. Bake French toast casserole covered for 30 minutes. Remove foil and bake for another 15-20 minutes, or until the custard is set and the french toast starts to pull away from the sides of the pan. Serve with maple syrup and dust with powdered sugar (optional).
You can make the cinnamon apples ahead of time and refrigerate until ready to assemble the french toast.
Be sure you are using day old or stale croissants here. You can dry out fresh croissants by cutting into pieces and baking at 250 degrees for about 5-10 minutes.
Let the french toast sit covered in the refrigerator for at least four hours before baking.
Whole milk can be used instead of half & half.
Serve with maple syrup and a dusting of powdered sugar.
This is a great recipe to have on hand for busy mornings or special occasions. Make ahead and bake in the morning.