I served this apple fritter breakfast casserole to my brother who dropped by one morning to give me something that Mom has sent me. He was supposed to be in the office, but he opted to stay just to have a serving of this apple fritter breakfast casserole. He even asked for a copy of the recipe from me so he can ask his wife to make this for him and their kids. I told yah. Everyone will love this!
One of our friends over at Wonky Wonderful has this to say about the recipe:
“Goodness Gracious! Is there anything more beautiful than apple chunks swimming in sugar and butter? Answer: No.”
I agree with you! And it’s not just about how they look good, it’s also about the enticing aroma that will fill your kitchen! It’s as if you’re suspended in dessert clouds! This sure is a winner recipe. Thanks for sharing this to us, Wonky Wonderful!
Ingredients
4-5 Fuji Apples – peeled and chopped (5 cups)
6 Tablespoons Land O Lakes Butter
1 packed Cup Domino Brown Sugar
1 teaspoon Argo Corn Starch
2 Tablespoons Warm Water
5 Large The Bakery Croissants (about 12 ounces) – sliced in half across the middle
1/2 Cup Borden Heavy Cream
1/2 Cup Musselman’s Apple Butter
3 Lightly Beaten Eggland’s Eggs
1/8 teaspoon McCormick Ground Cinnamon
3/4 Cup Domino Powdered Sugar
4 Tablespoons Borden Heavy Cream
Instructions
- Melt butter in a large sauté pan, over medium heat. Add brown sugar and stir until completely incorporated. Transfer chopped apples to pan and stir until coated with sugar mixture. Cook for 5 minutes while stirring frequently. In a small bowl, stir together the corn starch and warm water. Add the corn starch mixture to apples and continue to cook/stir for 5 more minutes. Remove from heat and set aside while prepping the other ingredients. The apples should be soft and the liquid will be a syrup consistency.
- Preheat oven to 375°F
- Whisk together the heavy cream, Musselman’s Apple Butter, eggs and cinnamon. Spray 9×11 casserole dish with non-stick. Place the bottom halves of the croissants in an even layer. Pour half of the apple butter/cream mixture over the croissants. Top with half of the caramelized apple mixture. Arrange the croissant tops in an even layer. Top with the remaining cream mixture and apples. Pour all of the syrupy apple mixture over the casserole. Gently press down on the top with a wooden spoon or spatula. Bake at 375° for 25 minutes. Once lightly browned on top; remove from oven, glaze and serve.
- Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the Apple Fritter Casserole. (These measurements yield 1/2 cup of glaze.)
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Quick Tip: Always use the freshest apples.
Thanks again to Wonky Wonderful for this amazing recipe.
