French Toast Casserole with Apples and Cinnamon Cream Sauce

Beat together eggs, Alaska Créma All-Purpose Cream, Alaska Fresh Milk, sugar and vanilla.
Arrange cubed bread in a baking dish and pour milk mixture.
Prepare the crumble topping: Mix together all ingredients except for butter until well-combined. Add in chilled butter and cut in to blend until mixture forms coarse crumbs.
Place on top of bread mixture and bake at 350F or until golden brown in color.
Make the poached apples: In a deep stockpot, put together water, sugar, lemon juice, vanilla, and cinnamon sticks. Bring to a boil then lower to a simmer then add in apples. Simmer for 5 to 10 minutes or until the apples are soft enough to be pierced through with a fork or knife. Keep warm.
Make the cinnamon cream sauce: Whisk together the egg yolks, vanilla, and cinnamon in a bowl.
In a saucepan bring Alaska Créma All-Purpose Cream, Alaska Fresh Milk, and sugar to a simmer. Slowly blend half of this with the egg yolk mixture, then pour back into saucepan with the remaining milk mixture.
Over low heat, stir constantly until thickened. Remove from heat and set aside.
To serve: Slice a piece of the warm French toast casserole and serve with poached apples and cinnamon cream sauce on top or on the side.

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