Friday, January 22, 2016

Baked Bear Claw Breakfast Casserole

I don't go to Donut shops anymore. I really can't remember the last time I had a Donut. When I did, my favorite item at the shop was a Bear Claw. I absolutely love them. Here's an adapted recipe turning a Bear Claw into a Breakfast Casserole.

Baked Bear Claw Breakfast Casserole

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" Glass Casserole Dish

5 C of Peeled and Diced Apples. I use Jonagold for this recipe. (1 Apple should yield 1 C diced) Have another one ready just in case!
6 TBS Butter, room temperature
1 C Brown Sugar
1 tsp Corn Starch
2 TBS Warm Water
5 Large Fresh Croissants, cut in half lengthwise. I get them from our local French Bakery.
1/2 C Heavy Cream
1/2 C Apple Butter
3 Eggs, beaten
1/8 tsp Cinnamon
1/8 tsp Nutmeg

3/4 Confectioner's Sugar
4 TBS Heavy Cream
In a small mixing bowl:
Whisk well. Set aside.

In a Cast Iron Skillet on medium heat:
Heat the Pan first.
Heat until melted.

Whisk well.

Stir until well coated.
Continue cooking 5 minutes, stirring constantly.

In a small mixing bowl:
Corn Starch
Whisk well.
Add to the Apples.
Continue cooking for 5 minutes.
Remove from heat.
Set aside.

In a medium mixing bowl:
Apple Butter
Whisk well.

Line the Casserole Dish with half of the Croissants, cut side up.
(You can also cut the Croissants into 1" Cubes and continue with the recipe by layering the Cubes.)
Pour half of the Cream mixture over the Croissants.
Spoon half of the Apple mixture over the Croissants.
Add another layer of Croissants, cut side up.
Cover with remaining Cream.
Spoon remaining Apples on top.
Bake for 25 minutes.

Remove to a rack to cool for 10 minutes.
Drizzle evenly with Icing.

Peace in the Kitchen!

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