Doughnut Casserole
- Level: Easy
- Total: 2 hr 15 min (includes standing time)
- Active: 20 min
- Yield: 6 to 8 servings
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- Level: Easy
- Total: 2 hr 15 min (includes standing time)
- Active: 20 min
- Yield: 6 to 8 servings
Ingredients
5 cups large-diced cake doughnuts (about 12 doughnuts)
3 cups large-diced French bread
Unsalted butter, for the baking dish
3 cups whole milk
1 cup heavy cream
8 large eggs
1/4 cup sugar
1 tablespoon freshly grated orange zest
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
Maple syrup, for serving
Berries, for serving
Directions
- Arrange the doughnuts and bread in the bottom of a lightly greased 2-quart baking dish.
- Beat the milk, cream and eggs in a large bowl until well blended. Add the sugar, orange zest, cinnamon and vanilla. Whisk until homogenous.
- Pour the liquid mixture over the bread cubes in the baking dish and let stand until the liquid is absorbed, about 1 hour. (You can freeze the casserole at this stage for up to 1 month. Defrost in the refrigerator overnight before baking, or cook directly from the freezer in a 325-degree oven, covered with aluminum foil, for 65 to 75 minutes.)
- Preheat the oven to 375 degrees F. Bake until the center is just set, 50 to 55 minutes. Cool slightly before serving. Top with maple syrup and fresh berries.
