Friday, November 4, 2016

Apple Fritter Breakfast Casserole with maple glaze

Apple Fritter Breakfast Casserole 1

There is just something about the word fritter that makes me thing of all things homey and comfortable. I'd lump that word in there with back porches, tree swings, hot cocoa, warm biscuits and chicken pot pie. The word fritter just gives me that down home feeling.

So I saw this recipe on Pinterest and I immediately knew I had to make it.

Warm apples cooked in a caramel-like sauce paired with buttery croissants and topped with a maple glaze. Breakfast doesn't get much better than that my friend.

This is Christmas morning worthy friends!

My Blueberry Croissant Puff was my most favorite breakfast casserole but this is giving it a run for it's money.

Apple Fritter Breakfast Casserole

Apple Fritter Breakfast Casserole
adapted from a recipe at Wonky Wonderful
Apple Mixture
4 cups apples - peeled and chopped
6 tablespoons butter
1 packed cup brown sugar
1 teaspoon vanilla
1 teaspoon corn starch
2 tablespoons warm water
10 oz croissants (I used a pack of mini croissants), ripped into small pieces
1/2 cup heavy cream
1/2 cup apple butter
3 lightly beaten eggs
1/8 teaspoon ground cinnamon
1/2 cup powdered sugar
3 tablespoons real maple syrup

For the 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.
For the casserole: Preheat oven to 375°F. Whisk together the heavy cream, apple butter, eggs and cinnamon. Spray 9x11 casserole dish with non-stick. Place most of the croissants in an even layer in the pan. Reserve about a 1/4 of the croissants. Pour the apple butter/cream mixture over the croissants. Top with the caramelized apple mixture.  Top of with the remaining croissants. Gently press down on the top with a wooden spoon or spatula so the croissants are covered. Bake at 375° for 25 minutes. Once lightly browned on top; remove from oven, glaze and serve.
For the Glaze
Mix powdered sugar and maple syrup together. Drizzle over the casserole.

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