Caramel Pecan Breakfast Casserole
This ultimate breakfast casserole features broken-up donuts soaked in a custard mixture, topped with rich caramel and crunchy pecans—perfect for a decadent weekend brunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 donuts plain donuts
- 7 large eggs eggs
- 1.25 cup milk
- 1 teaspoon vanilla extract
- 0.33333333333333 teaspoon salt
- 1.5 cups 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 slightly before pouring over the donut mixture. Sprinkle chopped pecans on top.
- Bake for 30 minutes until golden brown. Serve hot.
Notes
For best results, assemble the casserole the night before and refrigerate overnight. This allows the donuts to soak up the custard flavorfully.