I can’t believe I’m posting this. Really, it’s possibly a bit scandalous to a few people because it’s so not “real” food. It’s so not simple or few ingredients, but it is so good, and easy, and delicious. You don’t even have to be a cook to make this recipe. Bing, bang, BOOM! Easter Brunch, or really, just plain decadence any day. Blueberry Lemon Donut French Toast Bake has left the building. It came, it got eaten. It’s gone—all within an hour.
Truly, it was that quick and easy. It’s Friday and that means donut day in our house. This week I stocked up on the donuts at the bread outlet. We rarely go there, and for very good reason. After all, what sense does it make to buy 1 box of donuts for $2.25 when we don’t have to choose only 1 kind, and can get 3 boxes for $6? Who needs 3 boxes of donuts in the house?
Entenmann’s Donuts may be a little too local for some of you but if you can find a lemon cake type donut you are good. I used 8 of those beauties. I recommend letting them sit a day or 2 if you buy them fresh. Using them just a little dried out is perfect.
- 8 lemon cake type donuts (I use Entenmann's Lemon Crumb)
- 4 large eggs
- ½ cup milk
- ½ cup blueberries (fresh or frozen)
- Butter (to grease baking dish)
- Preheat oven to 375.
- Grease baking dish. (appr. 9 x 9 or 10 x 10)
- Beat eggs and milk together in a bowl.
- Add crumbled donuts.
- Mix and pour into baking dish.
- Sprinkle blueberries over top.