A delightful twist on traditional baked French toast that combines the sweetness of cinnamon sugar donuts with a creamy egg custard mixture, creating a soft and fluffy casserole.
Ingredients
Scale:
8-10 cinnamon sugar donuts, cut into quarters
6 large eggs
2 cups whole milk
1 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract (for glaze)
Maple syrup drizzle (to taste)
Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Place the quartered cinnamon sugar donuts evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and salt until well combined.
Pour the egg custard mixture evenly over the donuts, making sure all pieces are soaked.
Cover the baking dish and refrigerate for at least 2 hours, preferably overnight.
Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Bake for 35-40 minutes.
While the casserole is baking, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract until creamy.
Once the casserole is done baking, drizzle the cream cheese glaze over the top, followed by maple syrup. Optionally, sprinkle with powdered sugar before serving warm.
