Individual Baked Croissants With Caramelized Fruit

• 4 apples, seeded (I use Braeburn Honey Crisp or Pink Lady) and cut into 1/2-inch slices
• 1/4 cup brown sugar
• 1/4 cup melted unsalted butter
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup dark raisins
• 3 large eggs, room temperature
• 3/4 cup whole milk
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 4 croissants sliced into 1/2 inch pieces
• Greek yoghurt, creme fraiche or whipped cream (to serve)
• Fresh ground nutmeg (to serve)

1. In a large saute pan, saute the apples in melted butter with the sugar, lemon juice, cinnamon, nutmeg and raisins. Apples need to be tender but not falling apart. The juices should be reduced and syrupy. Set aside to cool.
2. In a large bowl, whisk the eggs, milk, cream and vanilla. Add the croissants and the fruit mixture.
3. Gently combine the mixture until the croissants are thoroughly soaked with the liquid.
4. Divide evenly between eight 5-oz jam jars. (They must be oven proof!) Cover and refrigerate overnight.
5. Line a baking dish (large enough to hold eight jars) with paper towels, place all of the glasses in the baking dish and add hot water approximately 1/3 of the way up the jam jars.
6. Bake 20-25 minutes until the top is golden and the mixture is set. These can sit at room temperature for at least 2 hours.
7. Top with yoghurt or creme fraiche, or whipped cream. Grate fresh nutmeg over the top. Enjoy!

apples, brown sugar, butter, lemon juice, ground cinnamon, ground nutmeg, dark raisins, eggs, milk, heavy cream, vanilla, croissants, cream, ground nutmeg

Taken from food52.com/recipes/41205-individual-baked-croissants-with-caramelized-fruit (may not work)