Apple Fritter Breakfast Casserole
Transform day-old croissants and apples into a warm, custardy breakfast dish reminiscent of soft apple fritters, perfect for brunch.
Ingredients
For the Casserole
- 6–7 pieces baked croissants, cubed (stale or day-old work best) Alternatives could be brioche or challah.
- ½ cup heavy cream Plus 2 tbsp for the glaze.
- ½ cup applesauce Can be swapped with mashed banana in a pinch.
- 3 pieces eggs
- ½ tsp ground cinnamon For custard.
- 1½ tsp vanilla extract Split between custard and glaze.
For the Apple Skillet
- 4 large apples, peeled and diced (Granny Smith, Honeycrisp, or Gala) Maintain size for even cooking.
- 5 tbsp unsalted butter
- 1 cup packed brown sugar
- 1 tsp ground cinnamon For apples.
- ¼ tsp ground nutmeg
- 1½ tsp cornstarch
- 1 tbsp water To dissolve cornstarch.
- 1 tsp lemon juice
For the Glaze
- ½ cup powdered sugar For glaze.
- ½ tsp vanilla extract For glaze.
Instructions
Preparation
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Cube the croissants and spread them evenly in the prepared dish. Set aside.
Apple Skillet Preparation
- In a large skillet over medium-low heat, melt the butter. Add the brown sugar, 1 tsp cinnamon, and nutmeg. Stir until smooth and bubbling lightly.
- Add the diced apples to the skillet and cook for about 5 minutes, stirring frequently, until they begin to soften but still hold shape.
- In a small bowl, mix the cornstarch and water until dissolved. Stir this into the apple mixture and continue cooking for 1–2 minutes until slightly thickened. Add the lemon juice, stir, then remove from heat.
Custard Preparation
- In a separate bowl, whisk together ½ cup heavy cream, applesauce, eggs, ½ tsp cinnamon, and 1½ tsp vanilla until smooth and fully combined.
Assembly
- Spoon the warm apple mixture evenly over the croissant cubes in the baking dish. Press gently so apples nestle between pieces.
- Pour the egg-and-cream mixture over the top, ensuring the croissants are well soaked.
Baking
- Bake for 35–40 minutes, or until the top is golden and the custard is set.
Glazing
- While the casserole cools for about 5 minutes, whisk together the glaze: ½ cup powdered sugar, 2 tbsp heavy cream, and ½ tsp vanilla until smooth. Drizzle over the warm casserole just before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream. Use slightly stale croissants for better absorption of custard. Keep apple pieces bite-sized, and tent with foil if the top browns too quickly while baking.