1 1/2 cups (375 ml) milk

1/2 cup (125 ml) 35% cream

3 eggs, lightly beaten

1/2 cup (125 ml) sugar

1/2 teaspoon (2.5 ml) vanilla extract

6 stale chocolate croissants, cut into 1-inch (2.5-cm) thick slices

1 unpeeled Cortland apple, cut into thin wedges

2 tablespoons (30 ml) brown sugar

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) baking dish.

In a bowl, combine milk, cream, eggs, sugar and vanilla. Set aside.

Place chocolate croissant slices at the bottom of the baking dish, placing an apple slice between each. Drizzle with a little egg mixture. Continue layering with remaining ingredients. Let soak for about 10 minutes.

Sprinkle with brown sugar and bake for about 40 minutes. Let cool. Serve warm or cold.

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