Doughnut Casserole with Vanilla Sauce

Preheat the oven to 180 °C. Grease a baking dish with butter and sprinkle with sugar.

For the casserole, cut the doughnuts into evenly thick slices (about 2 cm).

For the glaze, whisk crème fraîche, whipping cream, sugar, eggs and lemon zest until fluffy.

First turn the doughnut slices individually in the glaze and then layer them like roof tiles in the prepared mold. Pour the rest of the glaze over the doughnuts and bake in a hot oven for about 35 minutes until golden brown (cover with aluminum foil halfway through the baking time if necessary).

In the meantime, for the custard, measure out 2 tablespoons of milk and whisk with egg yolks and custard powder until smooth.

Boil the remaining milk with sugar and vanilla paste. As soon as the milk boils, quickly stir in the stirred starch mixture and bring to the boil again.

Sprinkle the finished casserole with powdered sugar, arrange on plates with vanilla sauce and serve.

Preparation Tip:

If you like it fruitier, add to the casserole e.g. cranberry compote, (frozen) berries, pear slices or other fruit.

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