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.
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.
How to Make Caramel Pecan Breakfast Casserole
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.
- 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.
- Step Four: Bake the assembled casserole at 350ºF until hot and golden-brown.
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.
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.
Sweet Breakfast Casseroles
- Apple Cinnamon Bun Breakfast Casserole
- Banana Bread Breakfast Casserole
- Eggnog Breakfast Casserole
- Apple Pie French Toast Casserole
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Caramel Pecan Breakfast Casserole
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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
- ⅛ tsp salt
Caramel
- 1 ½ cups brown sugar
- ⅓ 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.
Nutrition
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.
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We did waffles (with fruit and syrup) one morning and leftover pumpkin pie the next.
This looks so yummy! Great idea for thanksgiving breakfast!
Nothing much – I have to save room for dinner!
Not much for breakfast got to get cooking that turkey
We visited with family.
Nothing special except light meals as the rest are going to be massive!
Basic – fruit & granola & a cup of tea. Lots of other things to do!
Breakfast will be low key. Dinner is all!
Looks yummy
No plans for breakfast, prolly sleep in!
I normally make homemade cinnamon rolls but would like to try this recipe instead. I don’t think I’ll get any complaints
Stacie,
You have no idea how much I love breakfast especially something sweet with a little bacon or sausage. I have tried several breakfast casseroles but probably do not hold a candle to yours. I really love pecans. I will have to try this. I am going to save this recipe for Christmas morning.
Blessings,
Diane
Eggs benedict for me!
We will probably have waffles as my daughter loves those.
Scrambled eggs, toast, jam and tea.
Waffles for breakfast!
I am planning pork belly benedict on a croissant and a side avocado salad for Thanksgiving breakfast.
Nothing I’m sleeping in this year lol
rice porridge
bacon and eggs for us 🙂