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Apple Fritter Breakfast Casserole

Ingredients:

Apple Mixture

5 apples - peeled and chopped ( I like more tart apples, so I used Granny Smith)

6 Tbsp butter

1 cup brown sugar

2 tsp Clabber Girl corn starch

2 Tbsp warm water

Casserole Base:

4 large Croissants (12 oz)

1/2 cup heavy cream

1/2 cup apple butter

3 eggs - beaten

1/2 tsp cinnamon

Glaze:

3/4 cup powdered sugar

4 Tbsp heavy cream

1 tsp vanilla extract

Directions:

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 bow stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Remove from heat and set aside while preparing the rest of the casserole.

For the casserole

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 at the bottom of a sprayed 9x13 casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple 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 degrees 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 extract together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.

Optional: Sometimes when making this casserole I will add 1/2 cup chopped walnuts or pecans when cooking the apples.

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