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Let me tell you something — there’s just something about apples and cinnamon that pulls me right back to Saturday mornings at my grandma’s house. You know the kind — where the windows fog up from the oven, the dog’s underfoot hoping for scraps, and the whole place smells like a Yankee Candle (but the real version).

Now, I love a good apple fritter. Who doesn’t? But standing over the fryer at 8 a.m. isn’t quite my idea of a relaxing weekend anymore. These days, I’m more about big-batch comfort that feeds a crowd and lets me sit down with my coffee before it goes cold.

Enter: Apple Fritter Breakfast Casserole.

Buttery croissants, tender caramelized apples, a rich custard to hold it all together — and oh honey, don’t even get me started on that creamy vanilla icing drizzle. It’s got all the warm, cozy joy of an apple fritter without a single splash of hot oil.

Why You’ll Be Making This Again (and Again)

15-minute prep – Seriously, it’s mostly just layering and stirring.
Feeds a houseful – Perfect for holidays, brunches, or when your teenagers bring friends home unannounced.
Make-ahead magic – Assemble the night before and just pop it in the oven come morning.
Croissants, baby! – Flaky, buttery, and miles better than plain bread.
Tastes like fall – Apples, cinnamon, brown sugar… need I say more?

What You’ll Need — And a Few Swaps That Work

Before we get started, here’s a rundown of what goes into this beauty — plus a couple of ways to tweak it if needed:

The Base:

6–7 baked croissants: Day-old works great. The more buttery, the better. No croissants? Try brioche or challah. Even cinnamon rolls in a pinch.

The Apple Mixture:

4 large apples: Granny Smith for tartness, Honeycrisp for sweetness — or mix and match.
Brown sugar + butter: Think rich caramel-y apple pie filling.
Spices: Cinnamon and nutmeg bring that cozy warmth.
Cornstarch slurry: Just a spoonful thickens things up so it’s not runny.
Lemon juice: Just a touch — brightens the whole thing.

The Custard:

Heavy cream + applesauce + eggs: Creamy and gently sweet — holds everything together without drowning it.
Cinnamon + vanilla: Don’t skimp. These bring the bakery flavor to life.

The Icing:

Powdered sugar, cream, vanilla: Classic, simple, delicious. Adds that final bakery-style flourish.

How to Make Apple Fritter Breakfast Casserole — Step by Step

This comes together easier than you’d think — and oh, does it smell good while it’s baking. Here’s exactly how I do it:

1. Preheat and Prep

Go ahead and preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. I use a little butter rubbed right in with a paper towel — adds flavor and keeps clean-up easy.

Cube your croissants and scatter them in the dish in an even layer. Don’t press them down — you want those little peaks and valleys to soak up all the goodness later.

2. Cook the Apple Mixture

In a large skillet, melt the butter over medium-low heat. Once it’s nice and bubbly, stir in the brown sugar, cinnamon, and nutmeg until it forms a thick, syrupy base.

Add in the diced apples and cook them for about 5 minutes, stirring often. You want them just softened, not mushy. Meanwhile, mix cornstarch and water in a small bowl — then stir that in along with a splash of lemon juice. It’ll thicken up into a beautiful apple pie-style filling.

Take it off the heat and set aside while you prep the custard.

3. Mix the Custard

In a medium bowl, whisk together heavy cream, applesauce, eggs, vanilla, and a dash more cinnamon. This smells divine even before it’s baked.

4. Assemble the Casserole

Spoon the warm apple mixture evenly over the croissants in the baking dish. Then, slowly pour the custard over the top. Try to cover all the bread, even the corners — but don’t worry if some pieces peek out. That’ll give you lovely golden crispy bits on top.

Let it sit for a couple of minutes so the custard starts soaking into the croissants.

5. Bake to Golden Glory

Pop it into the oven and bake for 35–40 minutes, until the top is golden brown and the center is set. If the edges start to brown too quickly, just cover it loosely with foil.

6. Ice the Cake (Well, Casserole)

Let it cool for about 5 minutes — just enough so the icing doesn’t completely melt. Then whisk together your powdered sugar, cream, and vanilla until smooth, and drizzle over the top.

I don’t measure my drizzle — I just go with the flow. You can zigzag, pour, or go Jackson Pollock. It all tastes heavenly.

Want to Mix It Up?

Here are a few twists you can try if you’re feelin’ fancy:

Maple glaze instead of icing: Use maple syrup in place of vanilla for a more autumnal vibe.
Add chopped pecans: Stir them into the apple mixture for crunch.
Swap croissants for cinnamon rolls: Slice up a tube of refrigerated rolls — skip the icing packet and use your own.
Add raisins or dried cranberries: If you’re into that sort of thing. I won’t judge (but I’ll stick with just apples).

Storage & Reheating Tips

This dish is just as dreamy the next day — if you’re lucky enough to have leftovers!

Refrigerate: Store covered in the fridge for up to 3 days.
Reheat: Warm individual portions in the microwave for 30–45 seconds, or reheat the whole dish in a 300°F oven until warmed through.
Freezer-friendly? Sort of. You can freeze it, but the texture may change a bit once thawed. Best enjoyed fresh or within a couple of days.

Save This One for Brunch Season

If you make this casserole, please let me know! It’s the kind of recipe that turns a simple weekend morning into a little occasion — the kind where everyone lingers around the table, sneaking just one more bite.

Drop me a comment if you give it a try, or tag me on Instagram so I can see your beautiful bakes. And hey — don’t wait for a holiday. Tuesday mornings need love too.