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Slow-Cooker Doughnut Breakfast Bake

1 review
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 4 hours + standing

Makes

12 servings

This extravagant dish will be the star of the brunch table. Try serving it with sausage, fresh berries and yogurt. —Rashanda Cobbins, Milwaukee, Wisconsin
Slow-Cooker Doughnut Breakfast Bake
Slow-Cooker Doughnut Breakfast Bake Recipe photo by Taste of Home
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Ingredients

  • 24 cake doughnuts, cut into bite-sized pieces
  • 2 apples, peeled and chopped
  • 1 cup heavy whipping cream
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • Optional: Whipped cream and fresh berries

Directions

  1. Line inside of 5-qt. slow cooker with a double layer of heavy duty foil; spray insert and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples. In a large bowl, whisk together cream, eggs and vanilla; pour over doughnut pieces and apples. In a small bowl, mix together brown sugar and cinnamon; sprinkle over doughnut mixture.
  2. Cook, covered, on low 4-5 hours or until set. Remove insert. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.

Test Kitchen tips
  • This recipe is similar to bread pudding, but has an even richer taste and consistency.

    • Nutrition Facts

    1 serving: 609 calories, 36g fat (17g saturated fat), 95mg cholesterol, 547mg sodium, 64g carbohydrate (32g sugars, 2g fiber), 8g protein.

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