Jelly Donut Breakfast Bake

Ingredients

• Cooking spray
• 12 old-fashioned, day-old unglazed donuts, cut into quarters
• 3 large eggs
• 2 c. half-and-half
• 1 tsp. finely grated orange zest
• 1 tsp. pure vanilla extract
• 1/2 c. (100 g.) plus 1 tbsp. granulated sugar, divided
• 1/2 c. (170 g.) seeded raspberry preserves

Instructions

1. Preheat oven to 350°. Lightly spray a 9“-by-9“ baking pan with cooking spray. Arrange donuts in an even layer in prepared pan.
2. In a large bowl, whisk eggs, half-and half, orange zest, vanilla, and 1/2 cup granulated sugar until smooth. Pour over donuts, pressing down to absorb liquid; let stand 5 minutes.
3. Bake donuts, loosely covering with foil if top gets too dark, until puffy and set, 35 to 40 minutes. Let cool 5 minutes.
4. Using a piping bag, pipe raspberry preserves into different sections of bread pudding, allowing some to overflow on top. Sprinkle with remaining 1 tablespoon granulated sugar.