Caramel Pecan Breakfast Casserole
This indulgent breakfast casserole features layers of donuts soaked in a custard mixture, topped with rich caramel and crunchy pecans—perfect for weekend brunches or special occasions.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 donuts plain donuts
- 7 large eggs eggs
- 1.25 cup milk
- 1 teaspoon vanilla extract
- 0.16666666666667 teaspoon salt
- 1.5 cup brown sugar
- 0.33333333333333 cup corn syrup
- 6 tablespoon butter
- 0.5 teaspoon salt
- 0.5 cup heavy cream divided
- 0.5 cup pecans chopped
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13 inch casserole dish with cooking spray. Arrange donut pieces to cover the bottom of the dish.
- In a large bowl, mix together eggs, milk, vanilla and salt. Pour evenly over donuts. Cover and refrigerate overnight.
- To prepare the caramel, heat brown sugar, corn syrup, butter and salt in a saucepan over medium heat. Stir until the butter is melted. Remove from heat once mixture starts to bubble all over.
- Add in 0.5 cup heavy cream and stir to combine. Then add the remaining 0.5 cup heavy cream and stir to combine. Let cool a few minutes before pouring over the donut mixture. Sprinkle pecans on top.
- Bake for 30 minutes until golden brown. Serve hot.
Notes
For best results, use day-old donuts as they absorb the custard better. Leftovers can be stored covered in the refrigerator for up to 3 days.