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Cranberry Apple Croissant French Toast Casserole with Apple Cider Glaze

Course Breakfast
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Author Sarah @ The Gold Lining Girl


  • 16 prepared mini croissants torn into bite-sized pieces
  • 2 tbsp. butter
  • 3 Granny Smith apples peeled and diced
  • 1/4 tsp. cinnamon
  • 1/4 tsp. apple pie spice
  • pinch of cloves
  • 1/3 c. packed brown sugar
  • 2/3 c. sweetened dried cranberries
  • 1 1/2 c. apple cider
  • 1 c. low-fat milk
  • 1 - 14 oz. can whole-berry cranberry sauce
  • 6 large eggs
  • 1/3 c. sliced almonds
  • apple cider
  • powdered sugar


  1. Place the mini croissant pieces on a large baking sheet.
  2. Bake at 350 degrees for 6-8 minutes, or until lightly browned. Keep the oven on.
  3. Transfer the croissant pieces to a lightly greased 9x13-inch glass baking dish, scattering them evenly.
  4. In a large saucepan over medium heat, combine the butter, apples, cinnamon, apple pie spice, cloves, and brown sugar.
  5. Cook for 8-10 minutes, or until apples are browned and beginning to soften.
  6. Sprinkle the dried cranberries evenly over the croissant pieces, and follow with the apple mixture.
  7. In a large bowl, combine apple cider, milk, cranberry sauce, and eggs, stirring with a whisk.
  8. Pour the mixture evenly over the croissant pieces.
  9. Sprinkle with almonds.
  10. Bake at 350 degrees for 50-60 minutes, or until the edges are golden, and the casserole appears set.
  11. Remove to a wire rack to cool.
  12. Prepare the glaze and drizzle it over the casserole. Serve warm, and enjoy!