- Yield: 4 Servings
- Preparation Time: 40 Minutes
- 5½ oz (150 g) stale croissants, rolls, or baguettes
- 10 dried apricot halves
- 3 eggs
- 1½ cups heavy cream or milk
- 2 apples (such as Granny Smith) cinnamon sugar (3 tablespoons sugar with ½ teaspoon ground cinnamon)
- 2 tablespoons of butter in pieces, plus extra for the pan
- confectioners’ sugar for dusting (if desired)
How to Make It
- Slice the croissants (or cut the rolls or baguettes) in half, then slice into strips. Slice or chop the apricot halves and add to a bowl with the croissant pieces. Separate 1 egg and set the yolk aside. Whisk together 1 cup of the cream or milk with 2 eggs and the egg white. Pour over the croissants. Cover, and let steep for 20 minutes.
- As the croissants steep, peel, quarter, core, and slice the apples.
- Preheat the oven to 360°F (180°C) or 320°F (160°C) (convection oven). Grease a loaf pan with butter. Pour one-third of the croissant mixture into the dish, then cover with a layer of apple slices and sprinkle with cinnamon sugar. Repeat, then cover with the rest of the croissant mixture. Whisk the remaining ½ cup cream or milk with the egg yolk and pour over the baking dish. Sprinkle on the remaining cinnamon sugar and pieces of butter. Bake on the second oven rack from bottom for about 45 minutes, until golden brown and crispy.
- Remove the croissant Koch from the oven, dust with confectioners’ sugar, if desired, and serve hot with Röster, compote, or fresh fruit.