24 cake doughnuts, store-bought or homemade, cut into bite-size pieces
2 Gala apples, peeled and cored, chopped
1 cup heavy whipping cream
4 large eggs
1 tablespoon vanilla extract
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
whipped cream, to taste, store-bought or homemade, for serving
fresh raspberries, to taste, for garnish
Step 1 - Line the inside of a 5-quart slow cooker with a double layer of heavy-duty foil, leaving some overhang, then coat it with nonstick cooking spray.
Step 2 - Layer 1/2 of the doughnut pieces in the bottom of the prepared slow cooker and top with 1/2 of the chopped apple. Repeat the layers once.
Step 3 - In a large bowl, add the heavy whipping cream, the eggs, and the vanilla and whisk to combine.
Step 4 -Pour the heavy cream mixture over the doughnut-apple mixture, ensuring it is completely covered.
Step 5 - In a small bowl, add the brown sugar and the cinnamon and mix to combine.
Step 6 - Sprinkle the brown sugar-cinnamon mixture over the doughnut mixture.
Step 7 - Cover the slow cooker and cook the doughnut mixture on low heat, about 4-5 hours.
Step 8 - Pull the casserole out of the slow cooker using the foil overhang and place it on a wire rack to cool, about 20 minutes.
Step 9 - Serve the casserole topped with the whipped cream, garnished with the raspberries.
Time: 4 hours 15 minutes
Yield: 12 servings