1 granny smith apple, peeled, finely chopped

9 large croissants

5 c milk

½ c raisins

3 eggs

1 Tb vanilla

1 c sugar

½ tsp nutmeg

The night before, cut or tear croissants into bite-sized chunks. Toss apples with 2 tablespoons of sugar. Combine croissant, apple chunks, milk and raisins. Toss to distribute ingredients cover and refrigerate overnight. (or 12 hours). Preheat oven to 350°. Combine eggs, vanilla, sugar and nutmeg in a small bowl, whisk to combine. Pour custard into croissant mixture and mix well. Pour into a buttered 8 x 11 glass baking dish. Bake for 1 hour or until puffy and browned. Serve with whiskey sauce.