(Serves 8 )
2 pkgs croissant dough
2 large apples (I used braeburn)
¾ c. sugar
1 c. milk
2 eggs
2 tsp. vanilla
¼ c. slivered almonds (optional)
Preheat oven to 375 degrees.
Cut apples into 8 pieces each, leaving skin on, but removing core and seeds.

Separate dough into triangles (first one, while the other remains refrigerated) then the other.
Roll each apple piece in dough and place in large baking dish sprayed with cooking spray (I used my lasagna pan).

Bake in 375 degree oven for 15-20 minutes. You want the croissant dough to be golden, not browned.

Meanwhile, mix custard ingredients.

Pour over baked apple dumplings.

Bake in 375 degree oven an additional 13-18 minutes or until custard is set.

This is my kids’ hands-down favorite Sunday morning breakfast! We spoon vanilla yogurt over it instead of whipped cream, and it is yummy!