Ingredients
For the apples
- 3 cups peeled, diced apples (Honeycrisp, Gala, or Granny Smith)
- 3 Tbsp unsalted butter
- 3 Tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
For the casserole
- 14–16 oz (about 10–12 cups) day-old brioche, challah, or cinnamon swirl bread, cut in 1-inch cubes
- 6 large eggs
- 2 cups whole milk (or 1½ cups milk + ½ cup heavy cream)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1½ tsp vanilla extract
- ¼ tsp fine salt
Fritter “crunch” (optional but great)
- ¾ cup chopped pecans or walnuts
- 2 Tbsp melted butter + 2 Tbsp brown sugar (tossed with nuts)
Vanilla glaze
- 1½ cups powdered sugar
- 2–3 Tbsp milk or cream (as needed)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep: Heat oven to 350°F (175°C). Grease a 9×13 dish.
- Sauté apples: In a skillet over medium heat, melt butter. Stir in apples, brown sugar, cinnamon, vanilla, and a pinch of salt. Cook 4–6 minutes until just tender and syrupy. Cool 5 minutes.
- Make custard: In a large bowl whisk eggs, milk, sugars, cinnamon, nutmeg, vanilla, and salt until smooth.
- Assemble: Add bread cubes to the bowl and toss to coat evenly. Gently fold in sautéed apples (and sugared nuts if using). Transfer to the prepared dish and spread in an even layer. If any custard remains in the bowl, pour it over the top.
- Rest (optional for best texture): Let stand 10–20 minutes (or cover and refrigerate up to 12 hours for overnight; bring to room temp 20 minutes before baking).
- Bake: Cover loosely with foil and bake 25 minutes. Uncover and bake 15–20 minutes more, until the center is set and the top is lightly crisped and golden. A knife inserted in the center should come out mostly clean.
- Glaze: Whisk powdered sugar, vanilla, pinch of salt, and just enough milk to make a thick, pourable glaze. Drizzle generously over the warm casserole.
- Serve: Slice and enjoy warm. Extra glaze on the side never hurts!
Notes
- Bread: Dry bread = better soak. Cube and air-dry a few hours or toast on a sheet pan at 300°F (150°C) for 8–10 minutes.
- Apples: Mix tart and sweet for depth. Dice small (½–¾″) for even bites.
- Sweeter option: Add ½ cup apple butter swirled in before baking for a deeper fritter vibe.
- Crispier top: Broil 30–60 seconds at the end—watch closely.
Tips for Success
- Don’t over-soak: toss until coated but not soupy; any extra custard goes on top.
- Let it rest briefly after baking so slices hold together, then glaze while warm.
- If baking from cold (overnight), add 5–10 minutes to bake time.
Variations
- Caramel Apple: Replace glaze with warm caramel sauce.
- Maple Glaze: Use maple syrup in place of part of the milk in the glaze.
- Raisin/cranberry: Fold in ½ cup raisins or dried cranberries.
- Lighter: Use 2% milk and reduce sugars by 2–3 Tbsp each.
- Gluten-free: Use your favorite sturdy GF loaf.
Storage & Make-Ahead
- Refrigerate: Cool, cover, and refrigerate up to 4 days.
- Reheat: Warm slices at 325°F (165°C) for 10–15 minutes or microwave 30–45 seconds.
- Freeze: Wrap individual pieces tightly (without glaze) up to 2 months. Thaw overnight and glaze after reheating.
- Overnight prep: Assemble through Step 4, cover, refrigerate, then bake in the morning.
Frequently Asked Questions
Can I use canned apple pie filling? Yes—use about 2½–3 cups; reduce the sugars in the custard by 2–3 Tbsp.
What bread works best? Brioche, challah, or sturdy cinnamon swirl bread. Avoid very soft sandwich bread.
How do I keep the bottom from getting soggy? Dry the bread well, don’t drown it in custard, and bake uncovered for the final 15–20 minutes.
Can I halve the recipe? Yes—use an 8×8 inch pan and start checking at 25–30 minutes.
Serving Ideas
Serve warm with scrambled eggs and sausage or bacon, fresh berries, and hot coffee. A dusting of cinnamon sugar over the glaze makes it extra “bakery.”
Conclusion
This Apple Fritter Breakfast Casserole brings cozy fall flavor to your table any time of year—easy to prep, perfect to share, and guaranteed to disappear fast. Enjoy!