Cinnamon Sugar Donut French Toast

I absolutely love french toast.  I think it is one of the best breakfast foods ever. Every time I see a new french toast recipe I always like to try it. I like to use slightly stale bread for most of the french toast recipes I make.

I was checking through my pinterest feed the other day and saw several french toast recipes using donuts. I was really intrigued and looked at several. I decided to give them a shot with a twist of my own.

This recipe is very quick and easy with a wonderful super market short cut. Buy yourself some sugar cinnamon donuts, I used Entenmann’s Cinnamon donut. Now here is the hard part open the pack without eating any, you need to give them a couple of days to get slightly stale. While you can do this without letting them go stale trust me taking the extra couple of days will give you a creamier french toast.  The slightly stale bread soaks up more of the custard than fresh bread which is why I prefer to use slightly stale bread.

After the donuts have become stale it is time to make the custard and turn those donuts into french toast.

Using 4 large eggs, 3/4 cup milk, 1/4 cup heavy cream and 1/2 teaspoon vanilla extract whisk together into a creamy custard. Using a serrated knife slice 4-5 donuts in half.


Preheat your cook top, frying pan, electric skillet or however you make your french toast to 375. Dip the sliced donut halves in the custard and allow them to soak up as mush of the custard as they can. Prep the surface with a nonstick spray or butter (I personally prefer butter). Place the donuts so the cut side is down.

on the griddle

It is time to flip when the edge of the custard starts to get a nice golden brown. You only want to cook the other side briefly to cook the custard and begin to caramelize the cinnamon sugar. Remove immediately if it begins to smell like burning sugar.


Plate them up with your favorite breakfast meat dust with powdered sugar and drizzle with maple syrup.

toast and sausage


  • 4-5 slightly stale cinnamon donuts
  • 4 large eggs
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon pure vanilla extract


  1. slice the donuts in half
  2. whisk rest of ingredients into a custard
  3. preheat cooking surface to 375
  4. dunk donut halves into custard allowing it to soak in as much as it can
  5. grease cooking surface with non stick spray or butter
  6. place donuts cut side down on cooking surface
  7. when the custard at the edge of the cooking side starts to turn a golden brown flip them to cinnamon side down
  8. cook on cinnamon side just long enough to caramelized the cinnamon sugar
  9. plate with favorite breakfast meat and serve

2 Comments Add yours

  1. Katherine Ginn says:

    Delicious ! Dad fixed this for Sunday Breakfast! kcg


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