Ingredients
Scale
- 8–10 large apple cider donuts, cut into 1-inch cubes
- 2 large Granny Smith apples, peeled and diced
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Optional: Powdered sugar or maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Cube your apple cider donuts into bite-sized pieces and dice your apples. If your donuts are very fresh, you can lightly toast the cubes in the oven for 5 minutes to help them hold their shape when the custard is added.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, cinnamon, vanilla extract, and salt. Whisk vigorously until the sugar dissolves and the mixture is completely smooth. This custard will soak into the donuts to create a soft, pudding-like texture inside while the tops stay crispy.
- Place the donut cubes and diced apples into the prepared baking dish. Toss them gently with your hands or a spoon to ensure the apples are evenly distributed throughout the donuts. Pour the egg and milk mixture evenly over the top. Use a spatula to gently press down on the donuts, ensuring every piece gets a bit of the liquid soak.
- Drizzle the melted butter over the top of the casserole to help the edges crisp up. Place the dish in the center rack of the oven. Bake for 35 to 40 minutes, or until the custard is set and the top of the donuts turn a deep golden brown. The center should have a slight jiggle but should not be liquid.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes. This resting period allows the custard to firm up, making it easier to slice. Dust the top with powdered sugar or a drizzle of maple syrup. Serve warm in large scoops or neat squares alongside a hot cup of coffee.
- Cook Time: 55 minutes