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Caramel Pecan Breakfast Casserole

This indulgent breakfast casserole features soft donuts soaked in a rich custard, topped with a gooey caramel-pecan sauce and baked to golden perfection. It's perfect for weekend brunches or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 donuts plain donuts
  • 7 large eggs eggs
  • 1.25 cup milk
  • 1 teaspoon vanilla extract
  • 0.33 teaspoon salt
  • 1.5 cups brown sugar
  • 0.33 cup corn syrup
  • 6 tablespoon butter
  • 0.5 teaspoon salt
  • 0.5 cup heavy cream divided
  • 0.5 cup pecans chopped

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Grease a 9x13 inch casserole dish with cooking spray. Arrange donut pieces to cover the bottom of the dish.
  2. In a large bowl, mix together eggs, milk, vanilla and salt. Pour evenly over donuts. Cover and refrigerate overnight.
  3. 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.
  4. Add in ½ cup heavy cream and stir to combine. Then add the remaining ½ cup of heavy cream and stir to combine. Let cool slightly before pouring over the donut mixture. Sprinkle chopped pecans on top.
  5. Bake for 30 minutes until golden brown. Serve hot.

Notes

For best results, use day-old donuts as they absorb the custard better. This recipe can be made ahead and refrigerated overnight before baking.