Doughnut French Toast
When I made doughnuts a couple of days ago I knew there would be left over doughnuts to use.
“Left over doughnuts?”, I hear you ask quizzically. Yes, left over doughnuts, those rare creatures like haggis running wild and free in the Highlands of Scotland. Those left over doughnuts.
Or the ones that come about from making over 24 doughnuts when there are just two of you to eat them… even with an Echo in the house, who I swear would eat cardboard if you allowed her.
So, what to do with the left overs?
Two options came to mind, and this is today’s offering.
The more observant amongst you might notice that there are three halves in this picture. So, there must have been another half. There was, and it had two other friends.
Don’t judge me they were small doughnuts… oh, heck, go right ahead and judge I am too busy eating Doughnut French Toast to care!
Doughnut French Toast
- 6 doughnuts – as my doughnut recipe is not too sweet I used syrup to serve, but that is optional. Also, I used unglazed doughnuts. (See?! I do have a conscience!)
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp granulated sugar
- Syrup is most definitely optional
Start by slicing your doughnuts in half so that you have two rings instead of one. The cut side will soak up the French toast egg mixture you’re about to make.
Crack your eggs into a medium sized bowl. Make sure your bowl has a wide enough opening to easily dip your doughnuts in and get them back out again. Using a fork or whisk, beat your eggs until the whites and yolks are well mixed.
Add the cinnamon, nutmeg and sugar to the eggs and mix until blended.
Using a non-stick spray or butter, grease a non-stick pan and put over medium-high heat. Medium-high is a good starting point, depending on your stove top you may need to raise or lower the heat.
Once your pan is heated, place a doughnut half into the egg mixture and flip using a fork to ensure that both sides are coated in the egg mixture. Using your fork, transfer the donut French toast half to the non-stick pan. Repeat until your pan has a single layer of doughnuts, that don’t overlap or touch, resting levelly in the bottom.
Cook your Doughnut French Toast on one side for three to four minutes or until golden brown and then flip to the other side. The cut side will take a little longer to get golden than the uncut side. You’ll need to keep an eye on them so they don’t burn, don’t leave them unattended.