Donut French Toast
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Our prep kitchen’s a little obsessed with donuts and their breakfast-hack potential: Culinary producer Jeanette Donnarumma takes the donut-as-breakfast concept one step further with this easy crowd-pleaser. Get more easy ideas for turning donuts into decadent desserts here.
- 4 plain donuts
- 3 large eggs
- 1/4 cup milk
- 2 teaspoons ground cinnamon
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
- Confectioners' sugar, for serving
- Maple syrup, for serving
Halve each donut horizontally. Preheat a large skillet over medium heat.
In a large baking dish, whisk together eggs, milk, cinnamon, salt and vanilla extract. Add half the butter to the hot pan to melt. Submerge 4 donut halves into the egg mixture and transfer to the pan. Cook on each side for 2 to 3 minutes. Remove to serving plates, then add the remaining butter to the pan and cook the remaining donuts.
Serve with confectioners’ sugar and maple syrup.