Method

• Preheat oven to 160°C, fan-forced. Grease a deep 28cm x 20cm baking dish.
• Tear or slice croissants into large pieces. In a large bowl, whisk together eggs, sugar, vanilla, nutmeg, milk and cream. Add croissants and mix well. Set aside for 30 minutes.
• Meanwhile, peel, core and slice apples. Toss apples with syrup.
• Spoon half croissant and custard mixture into greased baking dish. Layer over apple slices and any syrup. Top evenly with remaining croissant mixture.
• Bake for 1 hour to 1 hour 15 minutes, or until golden and the centre is just set. Cool slightly and refrigerate overnight.
• To make caramel popcorn, cook popcorn according to packet, then place in heatproof bowl. Combine butter, sugar, syrup and water in a large saucepan. Stir over low heat until sugar is dissolved. Bring to boil without stirring for 8-10 minutes or until slightly thickened and caramel is golden. Pour caramel over popcorn and toss carefully until well coated. Spread out over a lined oven tray. Set aside to cool. When cooled, break up into pieces.
• Cut into slices and drizzle with custard. Top with ice cream and caramel popcorn.