Easy to prep the night before, this delicious brunch casserole will be a family favorite. Made with Musselman’s Apple Butter.
Preheat oven to 375°F.
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 cornstarch and warm water. Add the cornstarch 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.
Spray 9x11 casserole dish with non-stick cooking spray or butter. Place the bottom halves of the croissants in an even layer.
In a medium bowl, whisk together the heavy cream, Musselman's Apple Butter, eggs and cinnamon. 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 apple butter/ cream mixture. Pour all of the remaining syrup 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: Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the Apple Fritter Casserole.