Apple Fritter Breakfast Casserole Recipes

Steps:

• Preheat oven to 375*F In a large skillet, melt butter over medium heat. Add brown sugar and stir until incorporated. Add cinnamon and nutmeg, mix well. Add diced apples and stir to coat. Simmer mixture for 5 minutes or until apples are soft and to the desired texture. I recommend tasting one to see if it's soft enough. In a small bowl combine cornstarch and water. Mix well then add cornstarch mixture to apples and stir. Remove from heat and set aside. In a 9x13 casserole dish, lay out croissant pieces, spreading out so they cover the bottom of the pan. Top croissants with apple mixture. Spreading evenly over croissants. In a separate bowl combine heavy cream, apple butter (or apple sauce), eggs and cinnamon. Mix well. Pour apple butter mixture over croissants and apples. Drizzle over the top to cover apples. Bake for 25 minutes. When casserole is removed from oven, allow to sit for 5 minutes. While casserole is cooking, in a small bowl combine heavy whipping cream and powdered sugar 1/4 cup at a time. Add more heavy cream 1/2 teaspoon at a time if needed. Mixture should be thick but should drip from spoon when held in air. Drizzle casserole with icing and serve immediately.

Steps:

• sift together the flour, salt, baking powder, cinnamon, and sugar.set aside.
• in a large mixing bowl, bet the egg lightly.
• add the milk and vanilla and blend.
• peel and core the apples, chop finely (use your food processor) and toss with the lemon juice.
• add the dry ingredients gradually to the milk mixture, then add the apples, blend.
• heat an electric skillet to 365*.
• add enough oil to reach 1/4" deep.Drop the batter by heaping teaspoonfuls into the skillet, patting each fritter down a bit.
• but they will be approximately 2 1/2" in diameter.
• fry until golden on on eside.then turn and brown the second side.
• transfer to a platter and keep warm in the oven while you fry the rest.
• serve with warmed maple syrup.

Steps:

• Apple mixture: Melt butter in large sauce 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.
• Casserole: Preheat oven to 375. Whisk together the cream, apple butter, eggs and cinnamon. Spray 9x11 casserole dish w nonstick. Place the bottom halves of the croissants in an even layer. Pour half of the apple butter/cream mixture over the croissants. Top w half of caramelized apple mixture. Arrange croissant tops in an even layer. Top w remaining cream mixture and apples. Pour all of syrupy apple mixture over casserole.
• Gently press down on the top w 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 cream together with a fork until smooth. Drizzle over casserole.