Place the mini croissant pieces on a large baking sheet.

Bake at 350 degrees for 6-8 minutes, or until lightly browned. Keep the oven on.

Transfer the croissant pieces to a lightly greased 9x13-inch glass baking dish, scattering them evenly.

In a large saucepan over medium heat, combine the butter, apples, cinnamon, apple pie spice, cloves, and brown sugar.

Cook for 8-10 minutes, or until apples are browned and beginning to soften.

Sprinkle the dried cranberries evenly over the croissant pieces, and follow with the apple mixture.

In a large bowl, combine apple cider, milk, cranberry sauce, and eggs, stirring with a whisk.

Pour the mixture evenly over the croissant pieces.

Sprinkle with almonds.

Bake at 350 degrees for 50-60 minutes, or until the edges are golden, and the casserole appears set.

Remove to a wire rack to cool.

Prepare the glaze and drizzle it over the casserole. Serve warm, and enjoy!