my own apple thingy. Totally decade nt: 2 different kinds of apples. One to make a special Calvados applesauce. Calvados is apple brandy. The second type of apple is used as filling The layers are composed of croissants. The applesauce goes on the first layer of cut croissants. The second layer is moistened with heavy cream then topped with apple slices, crystalized ginger, turbinado sugar, and cinnamon,almost forgot the calvados. This is covered with another layer of mini croissants moistened with calvados. This is baked fot 40 minutes in a 425 oven. then removed and topped with the best aged sharp cheddar you can find Back in the oven for 15 minutes. Cool but serve warm to hot. You can top it with ice cream or a special apple whipped cream. This re-heats really well.
My intent was to combine bread pudding and apple pie cook the item in a single dish which is easy to serve and re-heat. With minor modifications you can expand this to cook in sheet pans.
I've done it for a hundred.