Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
- Transform stale donuts into a breakfast masterpiece that’ll wow your family
- Ready in just 35 minutes with simple ingredients you likely have on hand
- Perfect weekend brunch option that combines two breakfast favorites
- Kid-friendly recipe that even cooking beginners can master
Why This Recipe Works
Ever stared at day-old donuts wishing they tasted as good as when fresh? We’ve solved this problem.
By turning those slightly stale cinnamon donuts into French toast, you’ll create a breakfast that might become your new weekend tradition. The donuts soak up the custard mixture, becoming soft again while developing a delicious caramelized exterior when cooked.
This recipe serves four people and takes ordinary French toast to extraordinary heights with minimal effort.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 420 | – |
| Total Fat | 18g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 185mg | 62% |
| Sodium | 380mg | 16% |
| Total Carbohydrates | 56g | 20% |
| Dietary Fiber | 1g | 4% |
| Sugars | 32g | – |
| Protein | 10g | 20% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cinnamon sugar donuts | 4 (day-old preferred) | Plain donuts work too |
| Large eggs | 3 | Room temperature |
| Whole milk | 3/4 cup | Can substitute 2% milk |
| Heavy cream | 1/4 cup | Half-and-half works in a pinch |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Ground cinnamon | 1 teaspoon | Plus extra for garnish |
| Salt | 1/4 teaspoon | Table salt is fine |
| Unsalted butter | 2 tablespoons | For cooking |
| For the glaze: | ||
| Powdered sugar | 1 cup | Sifted to remove lumps |
| Milk | 2-3 tablespoons | Adjust for thickness |
| Vanilla extract | 1/2 teaspoon | |
| Ground cinnamon | 1/4 teaspoon | |
| For serving: | ||
| Maple syrup | As needed | Optional |
| Fresh berries | 1 cup | Optional |
Kitchen Tools
| Tool | Why You Need It |
|---|---|
| Sharp knife | To slice donuts horizontally |
| Shallow dish | For soaking donuts in custard |
| Large skillet or griddle | Non-stick works best |
| Whisk | For combining custard ingredients |
| Spatula | For flipping without breaking |
| Small bowl | For mixing glaze |
| Measuring cups and spoons | For accurate measurements |
| Wire rack | For cooling (optional) |
Possible Substitutions
- Milk: Almond, oat, or coconut milk can work for a dairy-free option
- Donuts: If cinnamon donuts aren’t available, use plain donuts and add extra cinnamon
- Heavy cream: Half-and-half or additional whole milk
- Powdered sugar glaze: Can be replaced with maple syrup or honey
Step-By-Step Instructions for Beginners
Preparation Phase
- Set up your workspace (3 minutes)
- Clear your counter space to give yourself room to work
- Place all ingredients on the counter so they’re within reach
- Check that you have all required ingredients before starting
- Wash your hands thoroughly with soap and water
- Place a garbage bowl nearby for eggshells and packaging
- Gather and prepare tools (2 minutes)
- Place a shallow dish (like a pie plate or square baking dish) on the counter
- Make sure your whisk and spatula are clean and ready to use
- Set out measuring cups for liquid ingredients
- Set out measuring spoons for smaller quantities
- Have a paper towel nearby for any quick cleanups
- Prepare the custard mixture (5 minutes)
- Crack the first egg on a flat surface (not the edge of a bowl)
- Open the egg over your shallow dish, letting the contents fall in
- Check for any eggshell pieces and remove them if necessary
- Repeat with the second and third eggs
- Using your whisk, beat the eggs with a back-and-forth motion until well mixed
- The eggs should look uniform in color with no clear egg white visible
- Measure 3/4 cup whole milk using a liquid measuring cup (fill to the 3/4 line)
- Pour the milk into the eggs
- Measure 1/4 cup heavy cream using the same measuring cup
- Pour the heavy cream into the egg mixture
- Add 1 teaspoon vanilla extract using a measuring spoon
- Add 1 teaspoon ground cinnamon using a measuring spoon
- Add 1/4 teaspoon salt using a measuring spoon
- Whisk everything together using a circular motion until completely combined
- The mixture should be a light tan color with no streaks
- Set aside within reach of your cooking area
- Prepare the donuts (3 minutes)
- Place one donut on a cutting board
- Hold the donut steady with one hand (fingers away from where you’ll cut)
- Using a sharp knife, carefully slice through the middle of the donut horizontally
- Cut with a gentle sawing motion rather than pushing down
- You should now have a top half and bottom half
- Place both halves aside on a clean plate
- Repeat with the remaining three donuts
- You will have 8 donut halves total (4 tops and 4 bottoms)
- Beginner tip: If the donuts are very soft, freeze them for 10 minutes to make slicing easier
Cooking Phase
- Soak the donuts (5 minutes)
- Take one donut half and place it in the custard mixture
- Let it sit for 15 seconds (count to 15 slowly)
- Using your fingers or a fork, gently flip it over
- Let it soak on the other side for another 15 seconds
- Important: Day-old donuts can soak longer (30 seconds per side), but fresh donuts need less time or they’ll fall apart
- Using a fork or your fingers, carefully lift the soaked donut half out of the custard
- Hold it briefly over the dish to let excess custard drip off
- Place it on a clean plate
- Repeat with all donut halves, working in batches if your dish isn’t large enough
- Beginner tip: If a donut starts to break apart, reduce soaking time for remaining pieces
- Prepare your cooking surface (3 minutes)
- Place your skillet or griddle on the stove
- Turn the heat to medium (on most stoves, this is around 4-5 on the dial)
- Add 1 tablespoon of unsalted butter to the pan
- Let the butter melt completely, tilting the pan if needed to spread it
- The butter should sizzle gently but not smoke or turn brown
- If the butter begins to smoke, your pan is too hot – remove from heat briefly, then return to stove at a lower temperature
- The pan is ready when a drop of water sizzles immediately upon contact
- Cook the first batch of donut French toast (5 minutes)
- Using a spatula, carefully transfer 2-3 soaked donut halves to the hot pan
- Leave at least 1 inch of space between pieces to make flipping easier
- Do not crowd the pan – this will lower the temperature and cause soggy toast
- Let cook undisturbed for 2 minutes
- Check for doneness by lifting an edge with your spatula – it should be golden brown
- If it’s not golden yet, continue cooking for 30 seconds more
- Once golden, carefully slide your spatula completely under the donut half
- In one swift motion, flip the donut over to cook the other side
- Cook for another 2 minutes on the second side
- Beginner tip: If flipping seems difficult, you can use two spatulas – one to lift and one to guide
- Cook remaining batches (7 minutes)
- Remove the first batch of cooked donut French toast to a clean plate
- Add the remaining tablespoon of butter to the pan
- Allow it to melt completely
- Cook the remaining donut halves following the same process as above
- Adjust heat as needed – if the pan seems too hot (butter smoking, donuts browning too quickly), reduce heat
- If the pan seems too cool (butter not sizzling, donuts not browning after 2-3 minutes), increase heat slightly
- Beginner tip: Between batches, use a paper towel to carefully wipe away any burnt crumbs in the pan
Finishing Phase
- Make the cinnamon glaze (4 minutes)
- In a small bowl, add 1 cup of powdered sugar
- If the powdered sugar has lumps, sift it through a fine-mesh strainer
- Add 2 tablespoons of milk to the powdered sugar
- Add 1/2 teaspoon vanilla extract and 1/4 teaspoon cinnamon
- Using a clean whisk or fork, stir slowly at first to prevent the powdered sugar from spilling
- Once the liquid is incorporated, whisk more vigorously until completely smooth
- The glaze should be thick but pourable, similar to honey
- If it’s too thick, add more milk 1 teaspoon at a time
- If it’s too thin, add more powdered sugar 1 tablespoon at a time
- Beginner tip: Test the thickness by lifting your whisk – the glaze should fall in a ribbon that disappears into the surface within a few seconds
- Plate and serve (3 minutes)
- Place 2 donut halves (1 whole donut equivalent) on each of 4 plates
- Using a spoon, drizzle the glaze over the warm donut French toast
- Move the spoon back and forth to create an attractive pattern
- Sprinkle with a pinch of additional cinnamon if desired
- Add fresh berries to the side of the plate if using
- Serve immediately with maple syrup on the side if desired
- Beginner tip: If serving all four portions at once, you can keep the first batches warm in a 200°F oven while you finish cooking
Troubleshooting
Common Problems and Solutions
- Donuts falling apart: Your donuts may be too fresh or soaked too long. Try freezing very fresh donuts for 30 minutes before slicing, and reduce soaking time to 15 seconds per side.
- Custard mixture looks curdled: Your eggs might have started to cook from heat. Make a new batch and ensure all ingredients are at room temperature.
- Burning too quickly: Your heat is too high. Lower to medium-low and add fresh butter between batches. Remember that the sugar in the donuts can caramelize quickly.
- Not golden enough: Your heat may be too low or you’re not cooking long enough. Increase heat slightly and extend cooking time by 30-second increments.
- Glaze too thick: Add milk 1 teaspoon at a time until desired consistency is reached.
- Glaze too thin: Add more powdered sugar 1 tablespoon at a time until thickened.
- Donuts too soggy in the middle: They need more cooking time. Next time, lower the heat slightly and cook for an additional minute on each side.
Variations & Substitutions
Different Donut Types
- Chocolate donuts: Use chocolate donuts for a more decadent version.
- Glazed donuts: These work wonderfully and create a caramelized exterior.
- Filled donuts: Remove filling before slicing and soaking, then add back as a topping.
Flavor Variations
- Orange zest: Add 1 teaspoon to the custard for a citrus twist.
- Nutmeg: Add 1/4 teaspoon for a warm, nutty flavor.
- Cardamom: Add 1/8 teaspoon for a unique, aromatic profile.
- Pumpkin spice: Replace cinnamon with pumpkin pie spice during fall months.
Storage & Reheating
Storage Instructions
- Refrigerator: Store leftover donut French toast in an airtight container for up to 2 days.
- Freezer: Place cooked and cooled pieces with parchment paper between layers in a freezer container and freeze for up to 1 month.
Reheating Methods
- Toaster: For a crisp exterior, reheat in a toaster on low setting.
- Microwave: Heat for 20-30 seconds until warm (will be softer).
- Oven: Wrap in foil and heat at 300°F for 10 minutes.
- Skillet: Reheat in a buttered skillet over medium-low heat for 1-2 minutes per side.
Safety Notes & Tips
Food Safety
- Ensure eggs and dairy products are fresh before using.
- Don’t leave the custard mixture at room temperature for more than 30 minutes.
- Wash hands after handling raw eggs.
- Cook donut French toast until the internal temperature reaches 165°F if you’re concerned about egg safety.
Cooking Tips for Success
- Stale is better: Day-old donuts work best as they absorb more custard without falling apart.
- Don’t skip the salt: It enhances the sweetness and flavor of the final dish.
- Watch the heat: The sugar in donuts caramelizes quickly, so monitor carefully to prevent burning.
- Serve immediately: This dish is best enjoyed hot off the griddle.
- Cut into the center: To ensure donuts are cooked through, cut into the thickest part – the center should be hot and not soggy.
Dietary Notes
- Gluten-free: Use gluten-free donuts for a gluten-free version.
- Dairy-free: Substitute plant-based milk and butter.
- Lower sugar: Use plain donuts instead of glazed and reduce the amount of glaze on top.
- Nut-free: This recipe is naturally nut-free (check donut ingredients if store-bought).
Note: This indulgent breakfast is meant to be a special treat rather than an everyday meal due to its higher calorie and sugar content.
