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Prep the Doughnuts Cut or tear each doughnut into about 6 to 8 bite-sized chunks. Spread them evenly into a greased 9×13 baking dish.
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The Peach Layer Drain one can of peaches and leave the syrup in the other can. Pour all the peaches (and the one can of syrup) over the doughnut chunks. Toss them gently so the doughnuts start to soak up some juice.
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The “Glue” (The Custard) In a medium bowl, whisk together the sweetened condensed milk, beaten eggs, cinnamon, and nutmeg.
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The Pour Pour the milk mixture evenly over the doughnuts and peaches. Finally, drizzle the melted butter over the top of the entire dish.
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The Bake Bake at 350°F for 30 to 40 minutes. The top should be golden brown and the “custard” should be set but still have a slight jiggle.
3 Tips for the Ultimate Cobbler
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The “Stale” Secret: If your doughnuts are fresh out of the “Hot Now” light, they might get too mushy. Leave them on the counter with the box open for a few hours (or overnight) to dry out. They will hold their shape better against the peach juice.
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The Texture: If you like a little crunch, sprinkle 1/2 cup of crushed pecans over the top before baking.
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Don’t Forget the Salt: A tiny pinch of flaky sea salt on top after it comes out of the oven helps cut through the intense sweetness of the glaze and condensed milk.
Serving Suggestion
This is extremely rich, so it’s best served warm with a scoop of Vanilla Bean Ice Cream or a dollop of unsweetened whipped cream to balance the sugar.
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