When your sweet tooth is calling for something special for breakfast, this little number sure hits the spot! With Doughnut Casserole, you can have your doughnuts and eat them, too! When cake doughnuts are combined with apples and the beloved combo of vanilla extract, ground cinnamon, and brown sugar… well, you’re gonna have one sweet day ahead of you. Doughnut Casserole will be a new favorite for all your breakfast goers. We’ll just go ahead and say it — you’re welcome!
Ingredients
- 24 cake doughnuts, store-bought or homemade, cut into bite-size pieces
- 2 Gala apples, peeled and cored, chopped
- 1 cup heavy whipping cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- whipped cream, to taste, store-bought or homemade, for serving
- fresh raspberries, to taste, for garnish
Directions
Step 1 –Line the inside of a 5-quart slow cooker with a double layer of heavy-duty foil, leaving some overhang, then coat it with nonstick cooking spray.
Step 2 –Layer 1/2 of the doughnut pieces in the bottom of the prepared slow cooker and top with 1/2 of the chopped apple. Repeat the layers once.
Step 3 –In a large bowl, add the heavy whipping cream, the eggs, and the vanilla and whisk to combine.
Step 4 –Pour the heavy cream mixture over the doughnut-apple mixture, ensuring it is completely covered.
Step 5 –In a small bowl, add the brown sugar and the cinnamon and mix to combine.
Step 6 –Sprinkle the brown sugar-cinnamon mixture over the doughnut mixture.
Step 7 –Cover the slow cooker and cook the doughnut mixture on low heat, about 4-5 hours.
Step 8 –Pull the casserole out of the slow cooker using the foil overhang and place it on a wire rack to cool, about 20 minutes.
Step 9 –Serve the casserole topped with the whipped cream, garnished with the raspberries.
