Jelly Donut Breakfast Bake: Your New Favorite Brunch Treat
Transform simple ingredients into a crowd-pleasing Jelly Donut Breakfast Bake, where tender donuts soak in custard with a burst of raspberry preserves.
Equipment
- - Baking dish
- - Mixing bowl
- Whisk
- - Knife
Ingredients
For the Base
- 6 Old-fashioned Day-old Unglazed Donuts Consider using cake donuts if unglazed aren't available.
- 4 large Large Eggs These create a rich custard texture.
- 2 cups Half-and-Half Whole milk can be a lighter alternative.
For the Flavor
- 1 tablespoon Finely Grated Orange Zest Optional for a fresh citrus aroma.
- 1 teaspoon Pure Vanilla Extract Elevates the overall flavor profile.
- 1/2 cup Granulated Sugar Add more for topping; reduce for less sweetness.
For the Filling
- 1 cup Seeded Raspberry Preserves Provides a nostalgic jelly filling.
Instructions
How to Make Jelly Donut Breakfast Bake
- Preheat the oven to 350°F (175°C). Grab your favorite baking dish and generously coat it with cooking spray to prevent sticking while baking.
- Cut the day-old donuts into quarters. Arrange the pieces evenly in the prepared dish, ensuring they’re spread out well for even soaking.
- Whisk together the large eggs, half-and-half, grated orange zest, vanilla extract, and granulated sugar in a bowl. Keep whisking until the mixture is smooth and well combined.
- Pour the egg mixture evenly over the donut pieces. Make sure every piece is soaked well—this is key to a deliciously custardy bake!
- Swirl in the raspberry preserves among the soaked donuts, gently pressing the preserves into the mixture for even distribution of sweet, fruity flavor.
- Bake in the preheated oven for approximately 45 minutes, or until the custard is set and the top is golden brown.
- Cool for a few minutes, then serve warm or at room temperature. Dust with powdered sugar if desired.
Notes
Best served warm. Can experiment with different preserves or add-ins like chocolate chips or nuts.