Doughnut Casserole Recipes

DOUGHNUT CASSEROLE

Doughnut Casserole image

Provided by Damaris Phillips

Categories dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

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.

DOUGHNUT HOLE CAKE

Doughnut Hole Cake image

This is the easiest, most impressive cake I've ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet. -Robert Pickart, Chicago, Illinois

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 16 servings

Number Of Ingredients 3

Ingredients

32 vanilla cake doughnut holes
1 package red velvet cake mix (regular size)
1 can (16 ounces) vanilla frosting

Steps:

Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly. , Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.

Nutrition Facts : Calories 420 calories, Fat 20g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 401mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

SLOW-COOKER DOUGHNUT BREAKFAST BAKE

Slow-Cooker Doughnut Breakfast Bake image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 4h15m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

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 4-5 hours or until set. Remove insert. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.

Nutrition Facts : Calories 609 calories, Fat 36g fat (17g saturated fat), Cholesterol 95mg cholesterol, Sodium 547mg sodium, Carbohydrate 64g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.

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