Lightly spray a 3-qt. rectangular baking dish with cooking spray. Arrange split donuts in prepared baking dish; slightly pull donut tops from bottoms to cover bottom of dish. Set aside.
Recipe
Primary Media
Description
Using Hy-Vee Bakery glazed donuts gives an extra sweet and rich flavor to a traditional French toast casserole.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
6 Hy-Vee Bakery glazed raised donuts, halved horizontally | ||
6 Hy-Vee large eggs, lightly beaten | ||
2 c. Hy-Vee 2% reduced-fat milk | ||
2 tbsp. Hy-Vee vanilla extract | ||
¾ tsp. Hy-Vee salt | ||
Hy-Vee powdered sugar | ||
1 medium banana, peeled and sliced | ||
1 c. Basket & Bushel strawberries, halved or quartered | ||
1 c. Hy-Vee Select 100% maple syrup | ||
Whipped cream, optional |
Things To Grab
- Hy-Vee canola oil cooking spray
- 3-qt.rectangular baking dish
- Whisk
- Medium bowl
- Serving spoon or silicone spatula
- Plastic wrap
- Foil
- Sugar duster or fine-mesh sieve
- Tableware knife
Directions
For custard, whisk together eggs, milk, vanilla and salt in a medium bowl. Carefully pour over donuts in dish. Using the back of a serving spoon or silicone spatula, gently press down donuts to coat with custard. Tightly cover dish with plastic wrap; refrigerate for 6 hours or overnight.
Preheat oven to 350 degrees. Remove dish from refrigerator; let stand at room temperature for 10 minutes. Remove plastic wrap; cover with foil.
Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool for 5 to 10 minutes. Dust with powdered sugar.
Serve French toast topped with banana, strawberries and maple syrup. If desired, top with whipped cream.
For a Mud Pie Casserole and Cover Set, prepare recipe as directed, except reduce each ingredient amount by two-thirds. Bake, covered with foil, in a 350 degree oven for 45 to 50 or until a knife inserted near the center comes out clean. Cool for 5 to 10 minutes. Serves 4.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 95mg
- Sodium: 390mg
- Total Carbohydrates: 49g
- Protein: 7g