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Baked Apple French Toast

From BED AND BREAKFAST AT PONDER COVE
8-12 croissants sliced in half
3 granny smiths, peeled and sliced
1- 8 ounce package cream cheese
10 eggs beaten
2 cups milk, or soy milk
2 Tbls vanilla
1/4- 1/2 cup Maple syrup
1 can Apple Pie filling

Spray a 13 x 9 PYREX with PAM . Cover bottom with the bottom half of the croissants. Add sliced granny smiths, and then spread softened cream cheese on the top of croissants and place on top. Beat egg, vanilla and milk together and pour on top. (Make sure the tops are saturated. I put my hand in a baggy and press down letting bubbles escape--then I know the liquid has penetrated the croissants.) Bake covered with foil for 35 minutes and then uncovered for another 20 or so. Don't let croissants burn on top. Replace the foil if need be but make sure the custard is set. Remove from oven and let sit. Cut in 6-8 squares. In the meantime make apple syrup by heating pie filling with maple syrup. Set plates with one square each and pour apple syrup on top. Sprinkle with cinnamon and serve. I add a caramel crackle to this dish by melting down sugar on top of stove until just melted. Take off stove immediately as this will burn. Then swirl on top hitting plates to make a nice design.(This takes some practice.) Good luck and enjoy.