Slow-Cooker Doughnut Breakfast Bake

Name: Slow-Cooker Doughnut Breakfast Bake
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 12 servings.
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

This extravagant dish will be the star of the brunch table. Try serving it with sausage, fresh berries and yogurt. —Rashanda Cobbins, Milwaukee, Wisconsin

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

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 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.
Cook, covered, on low until set, 4-5 hours. 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.