Apple Fritter Breakfast Casserole
Let me start by saying, this Apple Fritter Breakfast Casserole Recipe is out of this world amazing! With layers of flaky croissants, caramelized apples and cream flavored with Apple Butter all baked to perfection. Top that with sweet glaze, there is no way that this Apple Fritter Casserole could be anything but delicious!
This tasty recipe is sponsored by Musselman’s.
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Table of Contents
Easy Apple Fritter Casserole
The chunks of fresh apple add texture. While the Musselman’s Apple Butter provides the concentrated apple flavor.
Enjoy the Apple Fritter experience without making a trip to the donut shop!
This recipe is perfect for a weekend breakfast or brunch. With minimal effort, you can serve up this Apple Fritter Breakfast Casserole to your hungry family and friends. And don’t forget that Mother’s Day is right around the corner. Show your Mom that you appreciate her with a surprise brunch.
Apple Fritters are my all time favorite donuts. I either get a fritter or a glazed old fashioned. The glazed old fashioned is the donut I choose when I’m watching my weight. What? No donuts on your diet plan!?!
Goodness Gracious! Is there anything more beautiful than apple chunks swimming in sugar and butter? Answer: No.
Easy Peasy! Prep . . . Bake . . . Glaze . . . Eat.
Gratuitous Glaze GIF … You’re Welcome!
A little slice of heaven on a plate along with a colorful Spring tulip arrangement. Brunch never looked so good!
Here are a more tasty brunch ideas:
Rum Raisin Croissant Bread Pudding Bake
Monkey Bread Muffins
Candied Bacon
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Apple Fritter Breakfast Casserole
Ingredients
Apple Mixture
- 4-5 Fuji Apples - peeled and chopped 5 cups
- 6 Tablespoons Butter
- 1 packed Cup Brown Sugar
- 1 teaspoon Corn Starch
- 2 Tablespoons Warm Water
Casserole
- 5 Large Croissants - sliced in half across the middle about 12 ounces
- 1/2 Cup Heavy Cream
- 1/2 Cup Musselman's Apple Butter
- 3 Lightly Beaten Eggs
- 1/8 teaspoon Ground Cinnamon
Glaze
- 3/4 Cup Powdered Sugar
- 4 Tablespoons Heavy Cream
Instructions
Apple Mixture
- 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.
Casserole
- Preheat oven to 375°F
- Whisk together the heavy cream, Musselman's Apple Butter, eggs and cinnamon. Spray 9x11 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.
Glaze
- 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.)
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
I tried this for Christmas brunch. I added 1/2 teaspoon apple pie spice to the apples and casserole and used the apples I had around. I wish I would have added much more cornstarch to the apple mix, The finished product smelled and tasted heavenly, but was soggy, more like a wet bread pudding.
Oh no. I;m sorry to hear that. If you make it again more cornstarch or cooking a bit longer will thicken it up for you.
Do you think it would work to make the apple filling in advance and refrigerate a day or two before assembling the dish?
I would think that would work fine. I haven’t tried it though.
I’ve baked this for 45 minutes already and it still looks exactly the same. It’s too wet and ggooe to take out and serve. I have a lot of disappointed people, work nothing to feed them
Well that is strange. I’m not sure how cornstarch and eggs could bake for 45 minutes and still be thin. Perhaps your apples released more juice.
Curious to know if this has been made ahead of time. Would like to make it for a weekend up north but so much easier to make at home before we go.
Apologies for missing your comment. This can be made ahead, just expect that the longer the liquid soaks into the casserole the more moist it will be.
Hey can this be done without the eggs ?
The eggs act as the binder so I’m not sure how well it would turn out without them.
Could I cut up the croissants and layer them in the dish? I bought croissants but it was a box of 4 large.
Delicious casserole! Suitable for a holiday brunch but serves it to my daughters college roommates who LOVED it! Did need to add a bit more cornstarch as my apples were juicy! Make it, it’s so worth it.