Preheat oven to 350 degrees.

Slice croissant lengthwise.

Toss apple slices with sugar, cinnamon and nutmeg; set aside.

Whisk together eggs, half & half and vanilla in a shallow dish.

On croissant bottoms, place slices of ham, apple slices and slice of cheese.

Dip croissant tops in egg mixture and place on top of cheese.

Place croissants on a lightly greased cookie sheet and bake for approximately 25 minutes. Croissants should be a golden brown and you may want to cover with foil for last 5 to 10 minutes.

Place several tablespoons of crème Anglaise on each serving plate.

Place croissant on top of crème Anglaise. 

Drizzle Raspberry Ambrosia over each croissant and dust with powdered sugar.

Raspberry Ambrosia:

In a small saucepan over medium heat, combine all ingredients. Cook until mixture thickens. Add more sugar if needed.

Crème Anglaise:

Heat the half and half in a saucepan until just before it boils.

Beat egg yolks and sugar in a mixing bowl until they become pale yellow and begin to thicken.

With mixer on low, add the hot half and half in a slow stream.

Return the mixture to the saucepan and cook over low heat, stirring constantly for several minutes until the Crème Anglaise begins to thicken and coat a spoon. Remove it from the heat and add the vanilla.

Crème Anglaise may be served warm or cold.