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 Cinnamon Glazed Donut French Toast Recipe Works
Ever stared at day-old donuts wishing they tasted as good as when fresh? You’re not alone! This Cinnamon Glazed Donut French Toast recipe solves this common kitchen dilemma.
By turning those slightly stale cinnamon donuts into French toast, you’ll create a breakfast that might become your new weekend tradition. While classic brioche French toast is always delicious, this Cinnamon Glazed Donut French Toast takes things to another level entirely.
The donuts soak up the custard mixture, becoming soft again while developing a delicious caramelized exterior when cooked. The cinnamon-spiced glaze adds the perfect finishing touch to this indulgent morning treat.
This Cinnamon Glazed Donut French Toast recipe serves four people and transforms ordinary breakfast into something extraordinary with minimal effort. It’s the perfect way to use up those day-old donuts while creating something even more delicious than the original!
Nutrition Facts for Cinnamon Glazed Donut French Toast
| 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 for Cinnamon Glazed Donut French Toast
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
Detailed Beginner’s Guide to Making Cinnamon Glazed Donut French Toast
Preparation Phase
- Set up your workspace (3 minutes)
- Find a clean, clear counter space that gives you room to work comfortably
- Place a damp kitchen towel under your cutting board to prevent it from sliding
- Take all ingredients out of the refrigerator 15-30 minutes before starting so they can come to room temperature (especially eggs)
- Arrange all your measuring tools within reach
- Place a small bowl nearby for eggshells and packaging waste
- Wash your hands thoroughly with soap and warm water for at least 20 seconds
- Beginner tip: Having everything ready before you start cooking (mise en place) makes the process much smoother
- Gather and prepare your tools (2 minutes)
- Choose a shallow dish with enough surface area to fit a donut half completely (a pie plate or 8×8 baking dish works well)
- Select a whisk that feels comfortable in your hand
- Choose a heat-resistant spatula that’s wide enough to support a donut half when flipping
- Find a non-stick skillet or griddle that’s at least 10 inches wide
- Get out all measuring cups and spoons
- Have several clean plates ready – one for the sliced donuts, one for soaked donuts, and one for the finished product
- Beginner tip: Non-stick cookware makes flipping the Cinnamon Glazed Donut French Toast much easier for beginners
- Prepare the egg custard mixture (5 minutes)
- Place your shallow dish on a stable surface
- Crack the first egg by tapping it gently on a flat surface (not the edge of the dish)
- Hold the egg over your dish with both hands
- Use your thumbs to pull the shell apart at the crack, letting the contents fall into the dish
- Check for any shell fragments and remove them with a spoon or another eggshell piece if you spot any
- Repeat with the second and third eggs
- Check again for any shell fragments before continuing
- Pick up your whisk and beat the eggs using a back-and-forth or circular motion
- Continue whisking until no streaky egg whites are visible and the mixture looks uniform
- Take your liquid measuring cup and pour milk to the 3/4 cup line, checking at eye level for accuracy
- Slowly pour the milk into the beaten eggs
- Using the same measuring cup, measure 1/4 cup of heavy cream
- Add the cream to the egg mixture
- Using measuring spoons, add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt
- Whisk everything together thoroughly for at least 30 seconds until the mixture is completely smooth
- The custard should be a light tan color with no streaks of cinnamon
- Beginner tip: If you’re not sure if your mixture is well-combined, run your whisk through it and lift – the liquid should coat the whisk evenly with a consistent color
- Prepare the donuts (3 minutes)
- Place your first donut on the cutting board
- Hold the donut steady with your non-dominant hand, keeping your fingers curled under and away from the knife path
- Position your knife parallel to the cutting board at the donut’s midpoint
- Using a gentle sawing motion (don’t press down hard), slice through the middle of the donut horizontally
- If you meet resistance, don’t force it – adjust your angle and continue with gentle sawing motions
- Once sliced, you should have a top and bottom half
- Place both halves on a clean plate, cut-side up
- Repeat with the remaining three donuts
- You should now have eight donut halves total
- Arrange them on the plate so they’re not stacked or touching
- Beginner tip: If your donuts are very fresh and soft, place them in the freezer for 10 minutes before slicing – this will firm them up and make them easier to cut without squishing
Cooking Phase
- Soak the donut halves in custard (5 minutes)
- Make sure your custard mixture is in a dish wide enough to fit a donut half
- Pick up one donut half with the cut-side facing up
- Gently place it cut-side down into the custard mixture
- Let it rest for exactly 15 seconds (count slowly: one-one thousand, two-one thousand…)
- Using a fork or your fingertips, carefully flip the donut half over
- Let it soak on the second side for another 15 seconds
- Lift the soaked donut half gently, allowing excess custard to drip back into the dish
- Place the soaked piece on a clean plate, keeping space between pieces
- Repeat this process with each donut half, one at a time
- Important: If using very fresh donuts, reduce soaking time to 10 seconds per side; if using very stale donuts, you can increase to 30 seconds per side
- Beginner tip: If your donut starts to break apart in the custard, it’s soaking too long. Immediately remove it and reduce soaking time for remaining pieces
- Heat your cooking surface properly (3 minutes)
- Place your skillet or griddle on the stove burner
- Set the heat to medium (on most stoves, this is 4-5 on the dial)
- Add 1 tablespoon of unsalted butter to the pan
- Allow the butter to melt completely, tilting the pan to coat the entire cooking surface
- Watch the butter carefully – it should begin to gently bubble but not brown or smoke
- To test if the pan is at the right temperature, sprinkle a few drops of water on the surface – they should sizzle and evaporate quickly
- If the butter begins to brown or smoke, immediately remove the pan from heat, discard the butter, wipe the pan clean, and start again with fresh butter and lower heat
- Beginner tip: The right cooking temperature is crucial for Cinnamon Glazed Donut French Toast – too hot and the sugars will burn, too cool and the toast will be soggy
- Cook the first batch of Cinnamon Glazed Donut French Toast (5 minutes)
- Once your pan is properly heated, use a spatula to carefully transfer 2-3 soaked donut halves to the hot pan
- Gently place them in the pan, keeping at least 1 inch of space between each piece
- Set a timer for 2 minutes
- Resist the urge to move, poke, or flip the donut halves during this time
- After 2 minutes, use your spatula to gently peek under one edge – it should be golden brown
- If it’s not golden yet, continue cooking for 30-second intervals, checking after each interval
- Once golden brown, slide your spatula completely under one donut half
- In one smooth, deliberate motion, flip the donut half over
- If you’re nervous about flipping, you can use two spatulas – one to lift and one to guide
- Cook for another 2 minutes on the second side
- Check for doneness by looking for a golden-brown color on the second side
- The donut French toast should feel slightly firm but still yield to gentle pressure
- Beginner tip: Take your time with flipping – rushing can cause the donut to break apart. Get the spatula fully under the donut before attempting to flip
- Cook remaining batches (7 minutes)
- Once the first batch is cooked, carefully transfer the pieces to a clean plate
- If serving all portions at once, you can keep the first batch warm in a 200°F oven
- Check your pan – if there are any burnt bits, carefully wipe them away with a paper towel
- Add the remaining tablespoon of butter to the pan
- Allow it to melt completely, coating the pan surface
- Monitor the heat – if the first batch cooked too quickly or got too dark, reduce heat slightly
- If the first batch took too long to brown, increase heat slightly
- Cook the remaining donut halves following the same process
- Watch each batch carefully – the pan may get hotter with subsequent batches
- Adjust cooking time as needed, checking for doneness frequently
- Beginner tip: The second batch often cooks faster than the first because the pan has fully heated up, so be extra vigilant
Finishing Phase
- Create the perfect cinnamon glaze (4 minutes)
- In a small bowl, measure 1 cup of powdered sugar
- If you notice any lumps in the sugar, 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
- Start stirring with a whisk or fork very slowly from the center outward to prevent sugar from flying out
- As the liquid incorporates, you can stir more vigorously
- Continue stirring until all powdered sugar is dissolved and no lumps remain
- Test the consistency by lifting your whisk – the glaze should fall in a ribbon and disappear into the surface within 3-4 seconds
- If the glaze is too thick (stays on top or falls in clumps), add more milk 1 teaspoon at a time, stirring thoroughly after each addition
- If the glaze is too thin (runs like water), add more powdered sugar 1 tablespoon at a time
- The perfect glaze will coat the back of a spoon but still flow smoothly
- Beginner tip: It’s always easier to thin a glaze that’s too thick than to thicken one that’s too thin, so start with less milk and add more as needed
- Plate and present your Cinnamon Glazed Donut French Toast (3 minutes)
- Prepare four plates by warming them slightly if possible (run under hot water and dry, or microwave empty for 15 seconds)
- Place two donut halves on each plate, arranging them attractively
- Hold your spoon about 6 inches above the plate
- Dip the spoon in the glaze and drizzle it in a zigzag pattern over the donut French toast
- Make sure each piece gets an even amount of glaze
- If desired, dust with a very small amount of extra cinnamon using a fine-mesh strainer
- Add a small portion of fresh berries beside the French toast if using
- Serve immediately with maple syrup on the side in a small pitcher or bowl
- Provide forks and knives for eating
- Beginner tip: For a professional presentation, wipe any drips or spills from the edge of the plate with a clean, damp cloth before serving
Troubleshooting Your Cinnamon Glazed Donut French Toast
Common Problems and Solutions
- Donuts completely falling apart during soaking: Your donuts may be too fresh or you’re soaking them too long. For very fresh donuts, freeze them for 30 minutes before slicing and reduce soaking time to just 10 seconds per side.
- Custard mixture looks separated or curdled: Your eggs may have been too cold or started to cook if added to warm milk. Discard and start over with room temperature ingredients, making sure to whisk constantly as you combine them.
- Donuts burning on the outside but raw inside: Your heat is too high. Discard burnt pieces, clean the pan, and restart with fresh butter and medium-low heat. Cook for a longer time at lower heat.
- French toast too pale and soggy: Your heat may be too low or you’re not cooking long enough. Increase heat slightly and extend cooking time by 30-second increments until you achieve a golden exterior.
- Glaze hardens before you can drizzle it: Your glaze is too thick or you waited too long to use it. Add 1/2 teaspoon of milk, stir well, and use immediately.
- Glaze disappears into the French toast: Your glaze is too thin or your toast is too hot. Add more powdered sugar to thicken the glaze, and let the toast cool for 1-2 minutes before glazing.
- Donuts stick to the pan when flipping: You didn’t use enough butter or your pan isn’t properly non-stick. Add more butter before the next batch and make sure it completely coats the cooking surface.
- Custard leaking out and burning in the pan: Your heat may be too high or you soaked the donuts too much. Reduce heat, soak for less time, and clean the pan between batches.
Variations & Substitutions for Cinnamon Glazed Donut French Toast
If you’ve mastered this basic Cinnamon Glazed Donut French Toast recipe, you might want to explore some variations. Just like with French toast varieties, there are many ways to customize this recipe.
Different Donut Types
- Chocolate donuts: Use chocolate donuts for a more decadent version with a rich chocolate flavor throughout.
- Glazed donuts: These work wonderfully and create an extra caramelized exterior when the sugar melts during cooking.
- Filled donuts: Carefully remove filling before slicing and soaking, then use the filling as an additional topping after cooking.
- Old-fashioned donuts: These have a denser texture that holds up especially well to soaking.
Flavor Variations
- Orange zest: Add 1 teaspoon of fresh orange zest to the custard for a bright citrus twist.
- Nutmeg: Add 1/4 teaspoon of freshly grated nutmeg to the custard for a warm, nutty flavor.
- Cardamom: Add 1/8 teaspoon of ground cardamom to the custard for a unique, aromatic profile.
- Pumpkin spice: Replace the cinnamon with 1 teaspoon of pumpkin pie spice during fall months for a seasonal treat.
- Almond extract: Add 1/4 teaspoon of almond extract to the custard for a nutty flavor dimension.
- Maple custard: Replace the vanilla extract with 1 teaspoon of maple extract for a maple-infused French toast.
Storage & Reheating Your Cinnamon Glazed Donut French Toast
Storage Instructions
- Refrigerator:
- Allow any leftover Cinnamon Glazed Donut French Toast to cool completely
- Place pieces in a single layer in an airtight container
- Separate layers with parchment paper to prevent sticking
- Store in the refrigerator for up to 2 days
- The sooner you eat leftovers, the better they’ll taste
- Freezer:
- Cool pieces completely
- Place them on a baking sheet in a single layer and freeze for 1 hour
- Transfer to a freezer-safe container or ziplock bag with parchment paper between layers
- Label with the date and contents
- Freeze for up to 1 month
- Beginner tip: Flash freezing on a baking sheet first prevents the pieces from sticking together in storage
Reheating Methods
- Toaster:
- For a crisp exterior, place refrigerated pieces in a toaster on low setting
- Check after one cycle and toast again if needed
- Not recommended for glazed pieces as the glaze can melt and cause a mess
- Microwave:
- Place 1-2 pieces on a microwave-safe plate
- Cover with a paper towel
- Heat for 20-30 seconds on 70% power
- Check and heat for additional 10-second intervals if needed
- Results in a softer texture
- Oven:
- Preheat oven to 300°F
- Place pieces on a baking sheet
- Cover loosely with aluminum foil to prevent drying
- Heat for 10 minutes or until warmed through
- Uncover for the last 2 minutes if you want a crisper exterior
- Skillet:
- Heat a non-stick skillet over medium-low heat
- Add 1/2 teaspoon butter and let it melt
- Place French toast in the pan and heat for 1-2 minutes per side
- This method restores some of the original crisp texture
Safety Notes & Tips for Perfect Cinnamon Glazed Donut French Toast
Food Safety
- Ensure eggs and dairy products are fresh before using – check expiration dates before starting.
- Don’t leave the egg custard mixture at room temperature for more than 30 minutes.
- Always wash hands thoroughly after handling raw eggs to prevent cross-contamination.
- If you’re serving guests with compromised immune systems or young children, consider cooking the French toast until the internal temperature reaches 165°F.
- Refrigerate leftovers within 2 hours of cooking.
- Never refreeze Cinnamon Glazed Donut French Toast that has been previously frozen and thawed.
Cooking Tips for Success
- Stale is better: Day-old donuts work best as they absorb more custard without falling apart. If you only have fresh donuts, leave them uncovered for a few hours before starting.
- Don’t skip the salt: Even in a sweet dish, salt enhances the flavors and balances the sweetness. It’s a small amount but makes a big difference.
- Watch the heat carefully: The sugar content in donuts means they can caramelize and burn more quickly than regular bread. Stay attentive throughout the cooking process.
- Butter is key: Make sure your cooking surface is well-buttered before each batch. This prevents sticking and adds flavor.
- Serve immediately when possible: This dish is at its absolute best when freshly made and still warm.
- Test for doneness: To ensure donuts are cooked through, press gently in the center – it should spring back slightly and not feel wet or soggy.
Try These Other French Toast Recipes
If you enjoy this Cinnamon Glazed Donut French Toast recipe, you might also want to try ciabatta bread French toast for a more rustic take on this breakfast classic. The ciabatta’s texture creates a wonderful contrast between crispy exterior and soft interior, similar to our donut version.
Dietary Notes
- Gluten-free: Use gluten-free donuts to make this recipe suitable for those with gluten sensitivities or celiac disease.
- Dairy-free: Substitute plant-based milk (such as almond or oat milk) for the dairy milk and cream, and use a plant-based butter alternative for cooking.
- Lower sugar: Use plain donuts instead of glazed or sugar-coated ones, and reduce the amount of glaze on top or replace with a light dusting of powdered sugar.
- Nut-free: This recipe is naturally nut-free, but always check ingredient labels on store-bought donuts for potential nut contamination if serving to someone with nut allergies.
- Egg alternatives: While not ideal, you can experiment with egg substitutes like a commercial egg replacer or a mixture of ground flaxseed and water (1 Tbsp ground flaxseed mixed with 3 Tbsp water equals one egg after sitting for 5 minutes).
Note: This indulgent Cinnamon Glazed Donut French Toast is meant to be a special treat rather than an everyday meal due to its higher calorie and sugar content. Enjoy it for weekend brunches or special occasions!
