Friday, April 24, 2020

Donut Breakfast Casserole


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I made donuts last week. They turned out so good. I have made donuts before but they did not taste or feel like these. What was different? The dough. I found a recipe by I AM Baker where she made donuts from brioche dough. Adding eggs to the recipe made a huge difference, for me, with texture. I like a donut that is airy and soft on the inside and crispier on the outside. I don't like cake donuts that tend to be thick and dense. 

I loved it. 
The kids loved it.
Donut Casserole is really good.

Unfortunately, we could not eat all the donuts or donut holes. I did not want the dough to be wasted. I decided to cut the donuts up into small pieces and make an overnight casserole for the next day. It reminds me of the casserole I make Christmas morning, but with cinnamon and sugar and no sausage.

After digging around a bit, I learned this is not a unique recipe. There is a whole group of people who take extra donuts or make a donut run just for this make a Donut Breakfast Casserole. I believe they are my village, my best friends, and definitely people I would spend a morning with.

Donut Breakfast Casserole

Recipe--Make the night before you want to eat this casserole.

8-10 donuts, we use cinnamon, plain, or glazed
2 cups of milk, any type
4 eggs, beaten
1/4 cup cinnamon sugar
1 teaspoon of vanilla

1. The night before, cut all of the donuts into 1-inch size pieces. Grease your pan with butter or favorite oil. Add the cut donuts to the 9x13 baking dish or equivalent.

2.  Sprinkle cinnamon and sugar all over the top of the cut donut pieces.

3.  Whisk together eggs, milk, and vanilla. Pour over the top of the cinnamon, sugar, and donuts. Cover.

4.   Place in refrigerator and let sit overnight. In the morning, remove the baking dish. Preheat oven to 375 degrees and bake casserole for 35 minutes or until puffed and the egg mixture looks cooked.

5.  Serve with warm syrup. Store leftovers in the refrigerator for 3-5 days.

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Donut Breakfast Casserole

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