• Preheat oven to 350ºF degrees. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool while you prepare the apples and custard.
• Prepare the Spiced Apples: In a medium saucepan over medium heat, cook the apples, water, brown sugar, and butter together until apples have softened, about 5-10 minutes. Remove from stove and set aside to cool slightly.

Make the Custard:

• In a large bowl, dissolve the apple cider mix in the hot water. Whisk in both sugars, the egg yolks, egg, vanilla, salt, and spices until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants, followed by the spiced apples.
• Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to assure all the pieces are saturated in the custard. Allow to sit and soak for at least an hour**.
• Preheat the oven to 350ºF. Combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the bread pudding. Sprinkle the nuts on top, and bake in the oven for 35-40 minutes, or until golden and toasty.

Make the Vanilla Sauce:

• Combine the sugar, flour, and salt in a small bowl. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the sugar-flour mixture until combined. Gradually pour in the heavy cream, and continue whisking until sauce is thickened and coats the back of a spoon. Once thickened, remove saucepan from stove and stir in the vanilla.

To Serve:

• Slice/scoop bread pudding into bowls. Drizzle with vanilla sauce, and enjoy!