Slow-Cooker Doughnut Breakfast Bake

• 24 cake doughnuts, cut into bite-sized pieces
• 2 apples, peeled and chopped
• 1 cup heavy whipping cream
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• Whipped cream, fresh berries, optional

1. Line inside of 5-qt. slow cooker with a double layer of heavy duty foil; spray insert and foil with cooking spray. Layer half the doughnut pieces in slow cooker; top with half the apples. Repeat with remaining doughnuts and apples. In large bowl, whisk together cream, eggs, and vanilla; pour over doughnut and apples. In a small bowl, mix together brown sugar and cinnamon; sprinkle over doughnut mixture.
2. Cook, covered, on low until set, 4-5 hours. Remove insert. Let stand, uncovered, 20 minutes. If desired, serve with whipped cream and fresh berries.

cake, apples, heavy whipping cream, eggs, vanilla, brown sugar, ground cinnamon, cream

Taken from www.tasteofhome.com/recipes/slow-cooker-doughnut-breakfast-bake/ (may not work)