I did version of this a few years ago, but that had some fruit in it and not enough chocolate. I overdid the chocolate in this one, wait, that’s just crazy talk. You can never put in too much chocolate. I did add just a little cinnamon and the tiniest bit of ancho chili powder which is more fruity than hot. White chocolate and a caramel topping. I hope you like it. Note: get more donuts than you need.

1 box plus 6 chocolate covered donuts (I ate the rest by accident, oops)
1 1/2 cup whole milk
5 eggs
1 teaspoon cinnamon
1 teaspoon ancho chili
1 teaspoon vanilla
1/3 cup dark chocolate chips
1/3 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1/2 cup caramel sauce

Heat oven to 350.

Tear donuts into small pieces and add to a large bowl.

In second bowl add eggs and milk and beat to combine.

Add vanilla, cinnamon and ancho chili.

Let rest 30 minutes.

Add liquid to the donuts.

Add chocolate chips and mix.

Butter a 9 x 13 inch pan. Add donut batter to pan.

Bake for 25-30 minutes or until internal temperature is 190 degrees.

Let cool and add caramel sauce.

Serve.