Recipes from Lanier Publishing
Louisville, Kentucky
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Ingredients:
Large croissants
Ricotta cheese - part skim (approx 2 tsp per person)
Apple pie filling (can or jar)
1 egg per person
Sprinkle nutmeg
Large sprinkle cinnamon
2% milk
Instructions:
Split croissant and leave out overnight. In morning spread 1/2 of each croissant with ricotta. Put a slice of apple on top. Repeat with each croissant. In medium size mixing bowl whisk (up to) 2 Tbsp ricotta, eggs, enough milk for dipping, sprinkle of nutmeg and cinnamon, and add the remaining apple filling if you want. Use baking dish large enough for all croissants to be flat. Spray the baking dish with pam. Dip each croissant and place in baking dish. Pour remaining mixture over croissants bake at 350 degrees approximately 30 minutes to 45 minutes until firm and golden brown. Cut around the croissants and serve hot.
Oven 350
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
