Apple Fritter Casserole

For the fruit mixture:

6 store-bought croissants, cubed to bite-sized pieces
½ cup applesauce

For the custard:

½ cup 35% cream (whipping cream)
4  eggs, room temperature
1  teaspoon ground cinnamon
1 vanilla bean (or 2 teaspoons vanilla extract)

For the apple mixture:

4 Honeycrisp apples, peeled, cored and diced
4  tablespoons butter
2/3 cup dark brown sugar
1  teaspoon ground cinnamon
1/2 teaspoon nutmeg
pinch of kosher salt
1-½ teaspoons cornstarch
1 tablespoon water
juice from 1/2 a lemon

INSTRUCTIONS

1. Preheat oven to 375°F with the rack in the middle position. 

Lightly grease a 9 x 13-inch baking dish with butter or cooking spray. 

Place croissant pieces into a large bowl.

2. If using vanilla bean: soak in hot water for 5 minutes. Remove from water and pat dry. 

Slice down the middle, then draw a sharp knife across the inside of each half to remove the tiny seeds. Reserve.

3. Prepare apple mixture: melt butter in a large skillet over moderate heat. Add apples and sprinkle with

brown sugar, cinnamon, nutmeg and salt. Toss or stir to combine and cook for 5 minutes or until apples soften. Mix cornstarch and water together in a small bowl. Add to apple mixture along with lemon juice and cook until apple mixture thickens. Remove from heat.

4. Prepare custard: Whisk cream together with eggs, vanilla, and cinnamon.

5. Assemble casserole: Spoon apple mixture into bowl with croissants and gently toss. Transfer to greased casserole 

dish and spread to an even layer. Add spoonfuls of applesauce in and amongst the croissant mixture. 

Whisk the custard mixture then pour it over top the croissants and apples.

6. Transfer to oven and bake for 30 minutes.

7. Cool for 5 minutes, then dust with icing sugar. Serve with maple syrup.

To serve:

dusting of icing sugar
maple syrup

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