Apple croissant French toast bake
Ingredients:
6 large croissants
8 oz. cream cheese
1 1/4 cups powdered sugar, divided
1 1/2 cups milk
2 eggs
1/2 teaspoon Cinnamon
1 teaspoon Vanilla Extract
Apple topping:
1/4 cup butter
3 large apples, peeled, cored and thinly sliced
1/2 cup cold water
2 tsp cornstarch
1/2 tsp cinnamon
Whipped cream for serving
Directions:
1. Slice the croissants in half lengthwise. Set aside.
2. Combine cream cheese, cinnamon and ¾ cup powdered sugar in a medium mixing bowl. Mix with an electric mixer until light and fluffy.
3. Spread cream cheese mixture over the bottoms of the croissants and the replace the tops. Cut into half or fourths and arrange the pieces evenly in a 9 x 13 inch pan, lightly sprayed with cooking spray.
4. Whisk together milk, eggs, vanilla extract and the remaining half cup of powdered sugar. Pour evenly over the croissants and cover with aluminum foil. Refrigerate 8-10 hours.
5. Apple Topping: Melt butter in a large skillet. Add apples, cook until almost tender, 6-7 minutes. Mix water and cornstarch together in a small bowl until dissolved and pour over the apples. Stir in brown sugar and cinnamon. Bring to a boil for 1 minute, stirring occasionally. Remove from heat.
6. When ready to bake, preheat your oven to 350 degrees F. Take the croissant French toast bake out of the refrigerator and let it set on the counter for a bit.
7. Bake covered for 30 minutes and then remove the foil and bake another 20 minutes or until the croissants are golden brown and the liquid is absorbed. Remove from the oven and let stand for 5-10 minutes. Cut into squares and top each serving with the apple topping and whipped cream.
8. Yum!