Apple Crisp Stuffed Croissants French Toast Bake

Servings: 12

For the Apple Cheesecake Filling:

• 8 oz Cream Cheese, softened
• 2 large Apples, preferable Honeycrisp, Green Smith, or Pink Lady
• 1/3 cup Maple Syrup
• 1 tsp. Ground Cinnamon

For the Kefir Layer:

• 2 cups Lifeway Kefir Plain
• 4 large Eggs
• 1 tsp. Vanilla Extract
• 1/4 cup Maple Syrup, or Brown Sugar

For the Apple Crisp Topping:

• 1/3 cup Rolled Oats
• 1/3 cup Flour
• 1/3 cup Brown Sugar
• 1/4 cup Cold Butter, or Olive Oil
• 1/2 tsp. Ground Cinnamon

• 6 Plain Croissants
• Fresh Mint, for serving

For the Apple Cheesecake Filling:

1. In a large bowl, combine all ingredients and stir until very well-combined. Set aside.

For the Kefir Layer:

2. Whisk all ingredients together until smooth and creamy. Set aside.

For the Apple Crisp Topping:

3. Mix the rolled oats, flour, cinnamon and brown sugar together in a large bowl. Add the cold butter or olive oil, then mix until evenly incorporated into the oat mix. Set aside.

To Assemble:

4. Preheat oven to 350F. Lightly grease a 9x13" baking pan.
5. Make a slit in each croissant lengthwise, then stuff generously with the apple cheesecake filling. Place in the prepared baking pan.
6. Evenly pour the kefir layer over the croissants, cover with a tea towel or Saran Wrap, then let sit for 10-15 minutes to help the croissants absorb the liquids.
7. Top with the apple crisp topping, then bake covered for 20 minutes and uncovered for 5-10 minutes, or until golden brown. Enjoy warm!