This apple fritter breakfast casserole combines all your favorite flavors of apple fritter donuts into a breakfast casserole. It has sweet cinnamon breading with bits of juicy apples topped off with a creamy icing! This recipe is simple to prepare, place in the oven, and enjoy!
On our Farmers Market Saturdays, it’s a weekly tradition to head across the street and grab donuts from our local bakery. Sometimes our kiddos will join us at the market also, and they really enjoy the morning donuts and look forward to getting them. My favorite is the apple fritter!
So simple! Prepare the ingredients and layer in the 9×13-inch baking pan. Bake and let cool, then add the icing.
Apple Fritter Breakfast Casserole
- 6 Tbsp. butter
- 1 C. brown sugar, packed
- 5 apples – peeled and chopped ( I like more tart apples, so I used Granny Smith)
- 2 tsp. Clabber Girl Corn Starch
- 2 Tbsp. warm water
- 1/2 C. walnuts or pecans, optional
- 1/2 C. heavy cream
- 1/2 C. apple butter
- 3 lg. eggs, beaten
- 1/2 tsp. ground cinnamon
- 4 large Croissants ( approx. 12 oz.)
- 3/4 C. powdered sugar
- 4 Tbsp. heavy cream
- 1 tsp. vanilla extract
For the apple mixture
In a medium size pan, melt the butter over medium heat. Add the brown sugar to the melted butter and stir until both are completely blended. Add the chopped apples pieces to the pan and stir until they are coated well with the sugar mixture. Cook for 5 to 10 minutes longer while continuing to stir. During that 5 to 10 minutes, in a small bowl, stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Stir in nuts, if using. Remove from heat and set aside while preparing the rest of the casserole.
For the casserole
Preheat oven to 375° F. In a small bowl, add the heavy cream, apple butter, eggs and cinnamon and whisk together. Pull apart the croissants into chunky pieces and place half of the pieces at the bottom of a greased 9×13-inch casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple mixture. Then add the second layer of croissants followed by the remaining butter/cream mixture. Using a spoon, gently stir around the ingredients so apple mixture and the apple butter/cream mixture are somewhat coating the croissant pieces. Bake at 375° F. for 25-30 minutes. Remove from oven and let cool down to warm. Add glaze and serve.
For the glaze
Combine the powdered sugar, heavy cream and vanilla together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.
All your favorite flavors of an apple fritter together in a breakfast casserole. Bake it up for a weekend breakfast or for a special occasion. It is delicious anytime!