5 from 1 vote

Caramel Pecan Breakfast Casserole

This Caramel Pecan Breakfast Casserole is the sweetest way to start your day. Donut bites are marinated in a creamy egg mixture, drizzled with homemade caramel, and baked until golden.

Caramel pecan breakfast casserole in a white pan with a serving spoon.


We can all agree that make-ahead breakfasts are life-saving during the holidays. What’s better than preparing a meal in advance and getting a fresh, hot breakfast first thing in the morning?

Say hello to one of the best make-ahead breakfasts of all time: Caramel Pecan Breakfast Casserole. This casserole is so easy to prepare, and the result is a decadent, sweet, delicious, and hearty breakfast that everyone will love.

Why You’ll Love This Recipe

  • Perfect make-ahead option. All you have to do in the morning is pop the casserole in the oven, wait for it to bake, then dig in!
  • Simple ingredients. Just five ingredients are needed for the casserole and six ingredients are required for the caramel.
  • Sweet and indulgent. I mean…donuts and caramel sauce? It doesn’t get better than that.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

  • Donuts – You’ll need six plain donuts broken into bite-sized pieces.
  • Eggs and Milk – The base for our batter.
  • Vanilla Extract – Adds flavor depth and warmth.
  • Salt – Cuts the sweetness and enhances the flavor of the casserole.
  • Caramel Sauce – You can use store-bought caramel sauce if you prefer, but I love to whip up homemade caramel sauce.
Ingredients on a white background.

How to Make Caramel Pecan Breakfast Casserole

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    This decadent breakfast casserole takes just 20 minutes to prep…including the homemade caramel! Here’s a quick summary of the recipe:

    • Step One: In a large bowl, whisk together eggs, milk, vanilla, and salt.
    • Step Two: Arrange donut pieces at the bottom of a greased baking dish, then cover with the egg mixture. Cover and refrigerate overnight.
    Collage of adding the donut pieces to a pan and pouring the egg mixture on it.
    • Step Three: To make the caramel, heat brown sugar, corn syrup, butter, and salt in a saucepan. Stir until the butter is melted and bubbling, then remove from the heat. Add ¼ cup heavy cream, stir to combine, and then add the remaining cream. Cool for a few minutes, then pour over the prepared donut mixture.
    Collage of making the caramel and pouring it on the casserole.
    • Step Four: Bake the assembled casserole at 350ºF until hot and golden-brown.
    The recipe on a serving spoon.

    What to Serve with It

    You can serve this breakfast casserole alone or fill your meal with any of your favorite breakfast recipes

    Since this recipe is so sweet, I love to pair it with more savory breakfast options like biscuits and gravy, BBQ eggs, or bacon and potato quiche

    For a sweet option, try it with pecan butter tarts.

    Recipe Tips and Tricks

    • Plan ahead. The casserole needs plenty of time to sit in the fridge before baking for that perfectly soft texture. I recommend assembling it the night before serving so it can soak overnight in the fridge!
    • Grease the pan. This helps prevent the donuts from sticking and burning on the bottom of the pan.
    • Watch the caramel closely. It’s easy to overcook and burn the caramel or turn it into a hard candy. Keep a close eye on it!
    • Customize. There are a few ways you can customize this breakfast casserole to suit your tastes. Try another donut flavor, swap the caramel for chocolate, use different nuts, you name it.
    A piece of the recipe on a plate.

    Storage Instructions

    Leftover breakfast casserole will last in an airtight container in the fridge for 3-5 days. To reheat, simply place it in an oven-safe baking dish, cover with foil, and bake until heated through.

    Can I Freeze?

    You sure can! To freeze your casserole, let it cool completely, then wrap it tightly and store it in the freezer for up to 2 months.

    Thaw in the fridge or on the counter when you’re ready to serve, then reheat.

    A piece of the recipe on a fork.

    Sweet Breakfast Casseroles

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    5 from 1 vote

    Caramel Pecan Breakfast Casserole

    Created by Stacie Vaughan
    Servings 8
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    This is the ultimate breakfast casserole – the base is donuts! Combined with a sweet caramel and pecan topping, this easy recipe is a special occasion indulgence.

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    Ingredients
     
     

    • 6 plain donuts broken up into bite sized pieces
    • 7 large eggs
    • 1 ¼ cup milk
    • 1 tsp vanilla extract
    • tsp salt

    Caramel

    • 1 ½ cups brown sugar
    • cup corn syrup
    • 6 tbsp butter
    • ½ tsp salt
    • ½ cup heavy cream divided
    • ½ cup pecans chopped

    Instructions

    • Preheat oven to 350°F. Grease a 9×13 inch casserole dish with cooking spray. Arrange donut pieces to cover the bottom of the dish.
    • In a large bowl, mix together eggs, milk, vanilla and salt. Pour evenly over donuts. Cover and refrigerate overnight.
    • To prepare the caramel, heat brown sugar, corn syrup, butter and salt in a sauce pan over medium heat. Stir till the butter is melted. Remove from heat once mixture starts to bubble all over.
    • Add in ¼ cup heavy cream and stir to combine. Then add the last ¼ of heavy cream and stir to combine. Let cool a few minutes before pouring over your desired amount on the donut mixture. You can save extra for serving. Sprinkle pecans on top.
    • Bake for 30 minutes until golden brown. Serve hot.
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    Nutrition

    Serving: 1g | Calories: 470kcal | Carbohydrates: 53g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 387mg | Fiber: 1g | Sugar: 47g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Casseroles
    Cuisine American
    Keyword breakfast casserole

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    5 from 1 vote (1 rating without comment)

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    236 Comments

    1. I am an over thinker. Do I wait til morning when I cook the casserole to add the carmel. The recipe said to add doughnut pieces and mix egg, milk, vanilla extract and salt and pour over the doughnut pieces and refrigerate overnight. What am I missing if anything? Also, do I refrigerate the carmel if I don’t add till in morning when I plan to cook it.
      Thank you.

      1. I would add the caramel right before you plan to cook it. It would probably be easier to make it at the time you’re going to bake the casserole. If you make ahead, you’ll have to reheat so it’s liquidy and will pour easier.

    2. What a great dish. Next time I will make two because everyone LOVED it.

    3. This was delicious! So perfect around the holiday’s when you want to impress with minimal effort. Thanks for sharing.

    4. My Mother made a very similar dish for us, but she used Portuguese Sweet bread and Macadamia or Walnuts instead. “I miss Mama’s cooking!!” And “MAHALO” for Sharing your recipes!! Aloha!!

    5. Justine Swan says:

      Question…. do you have to let it soak over night or could you cut that time?

      1. You don’t have to let it sit overnight. You could do it all in the same day and it will be fine.

    6. Donna Paxton says:

      Caramel Pecan Breakfast Casserole Is this make with glazed donuts or with cake donuts?

      1. I used plain cake donuts. Glazed should work though too.

    7. Elva Roberts says:

      Since this giveaway is over, I feel I may comment on this wonderful dish. This would be a wonderful dish for Easter Morning or Christmas Morning or some other special day. Thank you so much for this recipe. I have saved the recipe.

    8. Congratulations!
      Your recipe is featured on Full Plate Thursday this week. Hope you have a great week and enjoy your new Red Plate!
      Miz Helen

    9. I will be making bacon and sunny side up eggs,toast,and hash browns.It’s our favorite way of having breakfast.

    10. Kelly Greenwood says:

      I think I’ll be making eggs, bacon and biscuits for breakfast that day.

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