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1
Preheat oven to 350u00b0. LIghtly coat the bottom of a 9x13-inch baking dish with a non-stick cooking spray.
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2
Melt butter in a large skillet. Add the diced apples, cinnamon, cloves and brown sugar. Cook over medium heat for 10 minutes or until the apples are tender. Remove from heat and set aside.
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3
Slice crescent rolls in half lengthwise. Arrange crescent roll halves in the bottom of the baking dish, with the cut side up (crust side down).
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4
Spread the cranberry sauce evenly over the tops of the dinner rolls.
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5
Spread the apple mixture evenly over the cranberry layer.
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6
Add the apple cider, milk, lemon peel, nutmeg, and beaten eggs to a bowl, and blend well with a whisk. Pour the milky mixture over the top of the cranberry and apple layers. Sprinkle the nuts over the top. Let stand for at least 20 minutes, or cover the dish and place it in the refrigerator for several hours), to allow the milky mixture to soak into the rolls. JUST A QUICK NOTE ABOUT THIS STEP -- The longer the dish sits, the thicker the dish will be after baking. Setting it aside for at least 20 minutes will result in a cobbler-like consistency. But if you prepare this dish in advance (several hours to even a day ahead of time) and letting it chill in the refrigerator (covered) will result in a thicker, quiche-like consistency.
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7
Bake at 350u00b0 for 50-55 minutes. Remove the baking dish from the oven, and let the dish stand for about 10 minutes before serving.
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8
This can be served immediately as a side dish (while still hot), or the dish can be allowed to cool completely and served as a tart dessert topped with ice cream or whipping cream.
