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Easy Donut Breakfast Casserole Recipe with Maple Custard

Easy Donut Breakfast Casserole Recipe

Glazed yeast donuts are baked in a maple-spiced egg custard until golden, puffed, and tender. This six-serving breakfast casserole is ideal for weekend brunch or make-ahead holiday mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 Glazed yeast donuts, cut into bite-size pieces
Custard
  • 6 Large eggs
  • 1 cup Whole milk
  • 1/2 cup Pure maple syrup
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1 pinch Salt
For Serving
  • As needed Powdered sugar or additional maple syrup

Method
 

Step-by-Step
  1. Grease an 8-inch square or similar 2-quart baking dish. Arrange the bite-size glazed donut pieces evenly in the dish.
  2. Whisk the eggs, whole milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt in a bowl until the custard is smooth and well combined.
  3. Pour the custard evenly over the donut pieces, pressing them down gently so they absorb the liquid. Let the casserole stand for 20 to 30 minutes, or cover and refrigerate it overnight if preparing ahead.
  4. Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 30 to 40 minutes, until puffed, golden, and set in the center; a knife inserted near the center should come out mostly clean.
  5. Let the baked casserole rest for 5 to 10 minutes before serving. Dust with powdered sugar or drizzle with additional warm maple syrup.

Notes

Day-old or slightly stale donuts absorb the custard better and create a more structured casserole than very fresh donuts. Do not overbake; the center should be just set because it continues firming as it rests.