SLOW-COOKER DOUGHNUT BREAKFAST BAKE

Slow-Cooker Doughnut Breakfast Bake image

This extravagant dish will be the star of the brunch table. Try serving it with sausage, fresh berries and yogurt. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Time 4h15m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

24 cake doughnuts, cut into bite-sized pieces
2 apples, peeled and chopped
1 cup heavy whipping cream
4 large eggs
1 tablespoon vanilla extract
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Optional: Whipped cream and fresh berries

Steps:

Line inside of 5-qt. slow cooker with a double layer of heavy duty foil; spray insert and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples. In large bowl, whisk together cream, eggs and vanilla; pour over doughnut pieces and apples. In a small bowl, mix together brown sugar and cinnamon; sprinkle over doughnut mixture., Cook, covered, on low 4-5 hours or until set. Remove insert. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.

Nutrition Facts : Calories 609 calories, Fat 36g fat (17g saturated fat), Cholesterol 95mg cholesterol, Sodium 547mg sodium, Carbohydrate 64g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.