Ingredients
Scale
- 6-7 large croissants
- 8 ounces cream cheese (at room temperature)
- 1/2 cup granulated sugar
- 2 large Granny Smith apples (peeled and cored)
- 1 teaspoon cinnamon
- 3 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
**OAT CRUMBLE:**
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 5 tablespoons cold unsalted butter
- 1/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
Instructions
- Chop the apples into 1/4-inch pieces and set them aside.
- In a large mixing bowl, combine cream cheese, sugar, and cinnamon. Beat until smooth, then gently fold in the chopped apples.
- Slice the croissants down the center to create a pocket, being careful not to pierce through. Spoon approximately 2 tablespoons of the cream cheese mixture into each croissant.
- Butter a 12×8 baking dish and arrange the filled croissants facing up.
- In another bowl, whisk together milk, eggs, and vanilla extract. Pour this custard mixture over the croissants and set aside.
- In a separate bowl, combine flour, oats, brown sugar, salt, and butter. Use a pastry cutter or hand blender to create a crumbly mixture.
- Sprinkle the oat crumble over the croissants in the baking dish, cover with aluminum foil, and refrigerate overnight.
- When ready to bake, let the French toast sit out for 30 minutes to reach room temperature.
- Preheat the oven to 375°F.
- With the foil still covering the dish, bake the French toast for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown. Serve immediately.
Notes
- This recipe can be doubled or halved according to your needs.
- Remember to bring the casserole to room temperature before baking for the best results!