This Apple Raisin Croissant Baked Breakfast takes a handful of store-bought croissants and turns them into a comforting, bakery-style breakfast that tastes like you spent much more time making it than you actually did.
The croissants soak up a rich egg batter made with heavy cream, applesauce, cinnamon, and vanilla, while the apples are cooked in butter and brown sugar until tender and wonderfully caramelized. The result is soft, custardy croissant layers surrounded by sweet, cinnamon-spiced apples in every bite.
It is the kind of breakfast that feels special enough for a holiday morning but is easy enough to make on a lazy weekend.
And if you love apple pie and French toast, this recipe brings the best of both together in one delicious baked breakfast!
The bread you choose to use is also optional; we love our cinnamon swirl bread or egg bread, and often at Christmas time, Grandma would use leftover Homemade Panettone.
Why You Will Love Apple Baked Breakfast
- Easy shortcut: Store-bought croissants do most of the work.
- Apple-pie flavor: Brown sugar, cinnamon, nutmeg, butter, and apples create that classic combination everyone loves.
- Rich and buttery: Heavy cream and buttery croissants give this breakfast a wonderfully indulgent texture.
- Make-ahead friendly: Assemble it ahead of time for an easier breakfast. Perfect for guests: It looks impressive when served warm from the baking dish.
- Great for holidays: Wonderful for Thanksgiving, Christmas, Easter, Mother's Day, or a special Sunday brunch.
Topping Suggestions
- Powdered sugar
- Warm maple syrup
- Caramel sauce
- Whipped cream
- Vanilla glaze
- Chopped pecans, chopped walnuts, Toasted almonds
- Vanilla ice cream for a dessert-style version
- A sprinkle of cinnamon
Tips for Making Apple Baked Breakfast
- Don't overcook the apples. They should be tender but still hold their shape because they will continue cooking in the oven.
- Cut the apples fairly small. Smaller pieces distribute throughout the casserole and give you apple in almost every bite.
- Use day-old croissants when possible. Slightly stale croissants absorb the egg batter beautifully without becoming overly soggy.
- Don't drown the croissants. Pour the egg batter evenly over the dish rather than concentrating it in one area.
- Let it rest before serving. A short resting time allows the custard to finish setting and makes serving easier.
- Cinnamon bread, Egg bread, Panettone, Italian bread, and sourdough are all good choices for bread.
- Watch the center. The middle should be set rather than liquid when the casserole is finished.
- Can I Make This Ahead?: Yes! This is one of the reasons I love this recipe for holidays and entertaining. Prepare the apple mixture and egg batter ahead of time. Assemble the croissants, apples, and batter in the baking dish, cover, and refrigerate until you're ready to bake. If baking directly from the refrigerator, you may need to allow a little additional baking time. Check the center to make sure the egg mixture is fully set.
Try Some Mix-in Suggestions
- Raisins: Stir golden or regular raisins into the apples.
- Pecans: Add chopped pecans to the apple mixture for crunch.
- Walnuts: Walnuts pair beautifully with the cinnamon apples.
- Dried cranberries: Perfect for a holiday version.
- Caramel: Drizzle caramel sauce over the finished casserole.
- Orange zest: Add a little fresh orange zest to the apples for a bright citrus note.
- Bourbon vanilla: Use a high-quality vanilla for an even richer flavor.
- Cranberries: Fresh cranberries can give the apples a beautiful sweet-tart contrast during the holidays.
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Best Bread Alternatives
- Brioche – My top substitute. Rich, soft, and buttery; it creates a wonderful French-toast-style casserole.
- Challah – Light, slightly sweet, and excellent at absorbing the egg mixture without falling apart.
- French bread – Gives the casserole more structure and a slightly chewier texture.
- French baguette – Great if you like crispy edges and a firmer interior.
- Day-old baguette works especially well.
- Sourdough – Adds a subtle tang that balances the sweet brown sugar apples.
- Texas toast – Thick slices make a hearty, soft breakfast casserole.
- Cinnamon raisin bread – Adds even more cinnamon flavor and a touch of sweetness.
- Italian bread – A simple, readily available option with a nice balance of soft and sturdy texture.
- Hawaiian bread – Makes the casserole extra soft and sweet and pairs beautifully with the apples.
- Panettone – Fantastic for a holiday version, especially with the apples, cinnamon, and nutmeg.
- Day-old dinner rolls – Tear them into pieces for an easy, rustic breakfast bake.
- Pound cake – For an especially decadent dessert-like version. Reduce the sweetness slightly if using this
Questions We Frequently Get and Answers
Can I use refrigerated crescent rolls instead of croissants? You can, but the finished texture will be different. Croissants provide a richer, buttery pastry texture that makes this recipe especially delicious. Can I leave the apple skins on? Absolutely. Peeling the apples creates a softer, more traditional pie-like filling, but leaving the skins on saves time and adds texture. Can I use homemade applesauce? Yes. Homemade applesauce works beautifully as long as it isn't extremely watery. Can I use half-and-half instead of heavy cream? Yes. The finished dish will be slightly less rich, but it will still be delicious. How should I store leftovers? Cover and refrigerate leftovers. Reheat individual portions gently in the microwave or warm them in the oven until heated through.
Apple Raisin Croissant Baked Breakfast
Yield: 10
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This Apple Raisin Croissant Baked Breakfast takes a handful of store-bought croissants and turns them into a comforting, bakery-style breakfast
Ingredients
- 6–7 store-bought buttery croissants (or choose another bread from our suggestions under notes below)
- Note: Best Apples to Use: Granny Smith, Honeycrisp, Gala, Fuji, Pink Lady, Braeburn, Golden Delicious
- Egg Batter
- 1/2 cup heavy cream
- 1/2 cup applesauce
- 3 eggs
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
- Apple Batter
- 4 large apples, peeled and diced
- 5 tablespoons butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1-1/2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Directions
- Preheat oven to 375 degrees and line a deep baking pan with parchment paper (or lightly grease it).
- Cube the croissants and add to the baking dish.
- Apple Mixture:
- In a large deep skillet, add the butter to melt it, then stir in brown sugar, cinnamon, and pumpkin pie spice.
- Add the apples, coating them with the sugar mixture.
- Simmer for 5 minutes, stirring occasionally.
- In a small bowl, mix cornstarch and water, then fold that into the apple mixture.
- Add lemon juice, stir, and remove from heat and set aside.
- Egg Mixture:
- In a medium-sized bowl, whisk the heavy cream, applesauce, eggs, vanilla, and cinnamon to blend evenly.
- Pour the coated apple mixture over the bread cubes.
- Next, pour the egg mixture evenly over the top.
- Bake for 45 minutes or until golden and set in the center.
- Serve with syrup or another topping from the suggestions.
Notes
Topping Suggestions
- Powdered sugar
- Warm maple syrup
- Caramel sauce
- Whipped cream
- Vanilla glaze
- Chopped pecans, chopped walnuts, Toasted almonds
- Vanilla ice cream for a dessert-style version
- A sprinkle of cinnamon
Tips for Making Apple Baked Breakfast
- Don't overcook the apples. They should be tender but still hold their shape because they will continue cooking in the oven.
- Cut the apples fairly small. Smaller pieces distribute throughout the casserole and give you apple in almost every bite.
- Use day-old croissants when possible. Slightly stale croissants absorb the egg batter beautifully without becoming overly soggy.
- Don't drown the croissants. Pour the egg batter evenly over the dish rather than concentrating it in one area.
- Let it rest before serving. A short resting time allows the custard to finish setting and makes serving easier.
- Cinnamon bread, Egg bread, Panettone, Italian bread, and sourdough are all good choices for bread.
- Watch the center. The middle should be set rather than liquid when the casserole is finished.
- Can I Make This Ahead?: Yes! This is one of the reasons I love this recipe for holidays and entertaining. Prepare the apple mixture and egg batter ahead of time. Assemble the croissants, apples, and batter in the baking dish, cover, and refrigerate until you're ready to bake. If baking directly from the refrigerator, you may need to allow a little additional baking time. Check the center to make sure the egg mixture is fully set.
Try Some Mix-in Suggestions
- Raisins: Stir golden or regular raisins into the apples.
- Pecans: Add chopped pecans to the apple mixture for crunch.
- Walnuts: Walnuts pair beautifully with the cinnamon apples.
- Dried cranberries: Perfect for a holiday version.
- Caramel: Drizzle caramel sauce over the finished casserole.
- Orange zest: Add a little fresh orange zest to the apples for a bright citrus note.
- Bourbon vanilla: Use a high-quality vanilla for an even richer flavor.
- Cranberries: Fresh cranberries can give the apples a beautiful sweet-tart contrast during the holidays.
Best Bread Alternatives
- Brioche – My top substitute. Rich, soft, and buttery; it creates a wonderful French-toast-style casserole.
- Challah – Light, slightly sweet, and excellent at absorbing the egg mixture without falling apart.
- French bread – Gives the casserole more structure and a slightly chewier texture.
- French baguette – Great if you like crispy edges and a firmer interior.
- Day-old baguette works especially well.
- Sourdough – Adds a subtle tang that balances the sweet brown sugar apples.
- Texas toast – Thick slices make a hearty, soft breakfast casserole.
- Cinnamon raisin bread – Adds even more cinnamon flavor and a touch of sweetness.
- Italian bread – A simple, readily available option with a nice balance of soft and sturdy texture.
- Hawaiian bread – Makes the casserole extra soft and sweet and pairs beautifully with the apples.
- Panettone – Fantastic for a holiday version, especially with the apples, cinnamon, and nutmeg.
- Day-old dinner rolls – Tear them into pieces for an easy, rustic breakfast bake.
- Pound cake – For an especially decadent dessert-like version. Reduce the sweetness slightly if using this
Nutrition Facts
Calories
391Fat (grams)
19 gSat. Fat (grams)
11 gCarbs (grams)
53 gFiber (grams)
3 gNet carbs
49 gSugar (grams)
37 gProtein (grams)
5 gSodium (milligrams)
206 mgCholesterol (grams)
101 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2021.