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Chop apples in small 1/4 inch pieces. In a large mixing bowl add cream cheese, sugar an cinnamon. Beat together. Fold in apples until mixed in.
Slice the croissants down the center, making sure not to pierce through. You want to make a "pocket." Add about two tablespoons of the cream cheese filling.
Butter a 12x8 baking dish. Arrange the croissants facing up.
Whisk together milk, eggs, and vanilla extract.
Pour the custard over the croissants. Set aside.
In a bowl add flour, oats, brown sugar, salt, and butter. Cut the flour mixture with a pastry cutter or your hands. It will resemble coarse crumbs. You can also use a hand mixture to blend together.
Sprinkle the oat crumble over the croissants. Cover with aluminum foil and refrigerate overnight.
When you are ready to bake, let the french toast sit out for 30 minutes before baking!
Preheat oven to 375 degrees F.
With the foil still covering the casserole, place in the oven for 20 minutes. Remove foil and bake for an additional 10- 15 minutes or until top is golden brown. Serve immediately.