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WonkyWonderful

Whole Food for the Whole Family

April 8, 2014 By Nicole Harris 51 Comments

Apple Fritter Breakfast Casserole

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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.

glazed casserole in red ceramic dish next to jar of apple butter

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!

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.

glazed casserole topped with cooked apple chunks in red dish

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!?!

jar of apple butter next to apples and croissants cut uncooked apples on cutting board next to peeler and knife

Goodness Gracious!  Is there anything more beautiful than apple chunks swimming in sugar and butter?  Answer: No.

cubed apples in sugary sauce in fry pancroissants topped with apple mixture in red dish next to apple butter jar

Easy Peasy!  Prep . . . Bake . . . Glaze . . . Eat.

white glaze being poured over apple fritter casserole

Gratuitous Glaze GIF … You’re Welcome!

animated gif of glaze being poured over casserole

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

serving of apple casserole on white plate with fork

fritter casserole on white plate with fork and bite taken out

Apple Fritter Breakfast Casserole

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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!

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

  1. 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

  1. Preheat oven to 375°F
  2. 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

  1. 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 Information
Yield 8 Serving Size 1
Amount Per Serving Calories 551Total Fat 27gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 146mgSodium 307mgCarbohydrates 71gFiber 3gSugar 52gProtein 7g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© Nicole Harris
Cuisine: American / Category: Breakfast
fritter casserole on white plate with fork and bite taken out

Glazed Apple Fritter Breakfast Casserole  pinnable photo collage with recipe title text

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Filed Under: Breakfast Tagged With: apple, casserole, donuts, glaze

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Reader Interactions

Comments

  1. Heather @ Sugar Dish Me says

    April 9, 2014 at

    Croissants. Apple butter. THAT GLAZE!!!! This is fabulous Nicole!!!! What an incredible breakfast!!!

    Reply
    • Nicole Harris says

      April 10, 2014 at

      Thanks Heather! Not to toot my own horn … but this is freaking amazing! lol

      Reply
  2. Heather @ French Press says

    April 9, 2014 at

    want, need, drooling!

    Reply
    • Nicole Harris says

      April 10, 2014 at

      Thanks Heather 🙂

      Reply
  3. Michele says

    April 10, 2014 at

    Someone is definitely make this for me for Mothers Day!! Thanks for Posting!!!

    Michele

    Reply
    • Nicole Harris says

      April 11, 2014 at

      Haha, they better!

      Reply
  4. Chris @ Shared Appetite says

    April 11, 2014 at

    Oh my gosh I really, really, really wish I had apples and croissants right now so I could make this. It’s 7am and my stomach is grumbling hard for this casserole!! Looks amazing Nicole!

    Reply
  5. Laura says

    April 11, 2014 at

    Oh gosh, this sounds and looks absolutely fantastic. Will definitely be making this for breakfast one weekend soon!

    Reply
    • Nicole Harris says

      April 11, 2014 at

      Thanks Laura! I hope you enjoy … it is perfect for a lazy Sunday breakfast 🙂

      Reply
  6. ashleigh says

    June 15, 2014 at

    im making this for my husband tomorrow and I plan on using my homemade apple butter, do you think that is ok or is there a certain reason I need to use the store bought one?

    Reply
    • Nicole Harris says

      June 15, 2014 at

      Homemade apple butter should work just fine. I hope your hubby and you enjoy!

      Reply
  7. Christine says

    July 25, 2014 at

    Can I make this the night before and bake and glaze in the morning?

    Reply
    • Nicole Harris says

      July 26, 2014 at

      Hi Christine! I think that it would get soggy if it were to sit overnight. But, I have only made it all at once in the morning. So I don’t know for sure. Let me know if you give it a try.

      Reply
      • Shannon says

        September 27, 2015 at

        Nicole, I made it the day before and baked it. I didn’t put the icing on. I covered it with foil and kept it in the refrigerator over night. The next morning I drizzled about 2-3 tables spoons of the heavy cream I had left over and warmed ti in the over on 325 for about 30 minutes. THEN, I put on the icing. It was delicious !

        Reply
        • Nicole Harris says

          September 30, 2015 at

          Thanks for leaving a comment about your experience. I’m glad to know that refrigerating overnight works too. I’m also so happy that you enjoyed!!!

          Reply
  8. Barbara Hart says

    August 6, 2014 at

    I plan to make this for our church coffee bar on .Sunday morning. Sounds delish. I’m afraid to make the night before since I don’t want to take a chance that it is soggy, but might try it sometime that way, too. Would be time saving for sure. Thanks for sharing.

    Reply
    • Nicole Harris says

      August 7, 2014 at

      I hope everyone enjoys!

      Reply
  9. Barbara Hart says

    August 9, 2014 at

    I did a “trial run” this morning on the apple fritter casserole. It is very yummy. I didn’t get my “juice” for the apples the consistency of “syrup”, so am thinking I might add 1 Tablespoon corn starch instead of 1 teaspoon as the recipe calls. Since I will be more rushed in the morning, I thought I would peel and chop the apples tonight and put in a Baggie in the refrigerator, so they will be ready for coking with the butter and brown sugar.

    I did find the casserole a little more “soggy” than I had expected, and hopping the difference in the corn starch might help. Any other suggestions are greatly appreciated.

    Reply
    • Nicole Harris says

      August 9, 2014 at

      That sounds like a good idea, Barbara. I’m guessing maybe it depends on how juicy the apples are. I think the additional corn starch should thicken the sauce. You could also cook it a little bit longer to achieve that syrupy consistency. I hope you and everyone else enjoys 😀

      Reply
  10. KM says

    September 13, 2014 at

    Do you bake the croissants before hand and then again when baking the casserole? Making this for church tomorrow. Maybe should have practiced today. 😉 looks so yummy!

    Reply
    • Nicole Harris says

      September 15, 2014 at

      I didn’t bake or toast the croissants before hand. I’m sure that would be fine. It would probably make it a little crisper. Enjoy!

      Reply
  11. Wendi says

    October 6, 2014 at

    Can you mix up the apple fritter casserole the night before and bake it in the morning??

    Reply
    • Nicole Harris says

      October 7, 2014 at

      Hi Wendi! I wouldn’t recommend pre-making this casserole because it will get soggy.

      Reply
  12. Heidi says

    November 9, 2014 at

    I did not have Apple butter, so I used Apple sauce (I added a dash of nutmeg and a bigger dash of cinnamon to the mixture). I also added some cinnamon when the apples were in the pan. It turned out amazing!

    Reply
    • Nicole Harris says

      November 11, 2014 at

      Your adaptations sound delicious! I’m glad you enjoyed this 🙂

      Reply
  13. Melissa says

    November 15, 2014 at

    This just made it to the Christmas morning menu. I’m going to put my little twist on it and do a caramel drizzle instead. 🙂

    Reply
    • Nicole Harris says

      November 17, 2014 at

      Yum! That does sound amazing! I hope you enjoy 🙂

      Reply
  14. Kristal says

    December 13, 2014 at

    Hi looks and sounds so amazing. Was wondering how it might turn out using Apple pie filling, heated with some extra spice?

    Reply
    • Nicole Harris says

      December 14, 2014 at

      Hi Krystal. I haven’t tried that but I think it should work. I don’t see why not. Great idea!

      Reply
  15. Jenna Stamas says

    December 14, 2014 at

    I made this, this morning for our church Sunday School class! I hope they love it as much as I love the smell of my house right now. Thanks for posting! Found this recipe off of Pinterest.

    Reply
    • Nicole Harris says

      December 18, 2014 at

      I hope everyone loved it! Happy Holidays 🙂

      Reply
  16. Katie Maruca says

    December 22, 2014 at

    Do you use croissants from a can? Or are they already made? Hosting xmas and want to try this for breakfast 🙂

    Reply
    • Nicole Harris says

      December 23, 2014 at

      I used the already made croissants. Enjoy 😀

      Reply
  17. Eva says

    December 30, 2014 at

    I jsut wanted to say I made this today and it is absolutely fantastic. Thank you for sharing this recipe

    Reply
    • Nicole Harris says

      December 31, 2014 at

      You’re Welcome! I’m so happy that you enjoyed the recipe 🙂

      Reply
  18. Sara says

    April 3, 2015 at

    I made this last night to bring into work for a special day. Turned out GREAT!!! I did have to add more cornstarch to get the apples to thicken, but otherwise, I made it as written. Thanks – this is a great recipe!

    Reply
    • Nicole Harris says

      April 14, 2015 at

      So glad you enjoyed the recipe!

      Reply
  19. Becky says

    September 19, 2016 at

    Just a quick question, if I were to use canned pie filling, do you think I would need 2 cans? I’m struggling with the fresh apple to canned pie filling ratio. Thanks in advance.

    Reply
    • Nicole Harris says

      September 21, 2016 at

      Hi Becky! Yes, I would imagine 2 cans would be best. 1 can may not be apple-y enough 🙂

      Reply
  20. Tammy B. says

    December 2, 2017 at

    I made a variation of this for brunch, I didnt have apple butter so I put a couple tablespoons of applesauce a 1/2 tablespoon of melted butter into egg mix along with some pumpkin pie seasoning, I know its not apple butter, I also chopped up a couple small apples, like macs, I had around and placed them ontop of the 1st croissant layer spinkled some cinnamon sugar and pie spice on top and then spooned a can of musselmans apple pie filling on top, then I spinkled some oat crumb topping on that layer laid down the tops pressing down on the to soak mixture in and spinkled some more crumb onto it. Just came out of the oven looks yummy, thanks for the inspiration.

    Reply
    • Nicole Harris says

      December 15, 2017 at

      Your version sounds great!

      Reply
  21. Hope says

    December 27, 2017 at

    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.

    Reply
    • Nicole Harris says

      December 30, 2017 at

      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.

      Reply
  22. Colette Bird says

    June 20, 2018 at

    Do you think it would work to make the apple filling in advance and refrigerate a day or two before assembling the dish?

    Reply
    • Nicole Harris says

      June 25, 2018 at

      I would think that would work fine. I haven’t tried it though.

      Reply
  23. Norma Lewis says

    December 12, 2018 at

    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

    Reply
    • Nicole Harris says

      December 13, 2018 at

      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.

      Reply
  24. Sue says

    July 5, 2019 at

    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.

    Reply
    • Nicole Harris says

      July 20, 2019 at

      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.

      Reply
  25. Sadhana says

    December 20, 2019 at

    Hey can this be done without the eggs ?

    Reply
    • Nicole Harris says

      December 23, 2019 at

      The eggs act as the binder so I’m not sure how well it would turn out without them.

      Reply

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