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–+ servings
Coffee and Donuts is a classic American breakfast combination, and this breakfast bake recipe puts those two flavors together beautifully. Use the mini chocolate and powdered sugar donuts we all love to create this easy breakfast casserole recipe!

Coffee and Donuts Breakfast Bake Recipe

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 399kcal
Author: Becky Hardin - The Cookie Rookie
Coffee and Donuts is a classic American breakfast combination, and this breakfast bake recipe puts those two flavors together beautifully. Use the mini chocolate and powdered sugar donuts we all love to create this easy breakfast casserole recipe!
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Ingredients

  • 1 11.25 ounce bag mini chocolate donuts, plus 3 more for garnish
  • 1/2 10.5 ounce bag mini powdered sugar donuts, plus 3 more for garnish
  • 1 cup brewed coffee cooled to room temperature
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 6 eggs
  • 1 tsp vanilla

Chocolate Coffee Reduction

  • 1 cup coffee
  • 1 cup sugar
  • 2 tablespoon cocoa powder

Garnish

  • chocolate frosting and rainbow sprinkles optional

Instructions

  • Spray a 2 quart baking dish with nonstick spray.
  • Cut each mini donut into fourths and place into a 2 quart baking dish, mixing the two types of donuts throughout the dish. You want the donut cubes to fill the dish completely, use more or less donuts according to how they fit in your dish.
  • In a separate bowl, whisk together the eggs, coffee, cream, sugar, and vanilla.
  • Pour the egg mixture into the baking dish, leaving about an inch at the top. You might have a bit of the egg mixture left over.
  • Cover with foil and place in the fridge for 1 hour. The donuts soak up liquid fast, so it's not necessary to let it sit longer than this. If you'd like to skip this step, that's okay too!
  • When you're ready to bake, preheat oven to 350F.
  • Bake, covered, for 30 minutes.
  • While the dish is baking, make your reduction. Combine 1 cup coffee, 1 cup sugar, and 2 tablespoons cocoa powder in a small saucepan and bring to a boil. Reduce to a simmer and simmer for 30-45 minutes. Set aside.
  • Remove from the oven and place the 6 extra donuts on top as garnish, as shown, one per serving.
  • Return to the oven and cook for another 15 minutes, uncovered.
  • Remove from the oven and allow to cool for 5-10 minutes.
  • If garnishing the donuts, ice each donut with chocolate icing and sprinkle with rainbow sprinkles.
  • Drizzle with the Chocolate Coffee Reduction and serve!

Video

Notes

Note: The coffee reduction is also DELICIOUS drizzled on ice cream! You can store in the fridge for up to a week :)

Nutrition

Calories: 399kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 218mg | Sodium: 80mg | Potassium: 154mg | Sugar: 50g | Vitamin A: 820IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1mg