Want a donut for breakfast, but all you have are some leftover glazed from yesterday? This recipe may well encourage you to buy extras every time you hit the local shop.
Donut French Toast
1 cup half-and-half
3 eggs
1 tbs sugar
1/4 tsp cinnamon
1/4 tsp salt
6 thick, glazed, yeast-raised, day-old donuts
butter
1. Whisk together all ingredients except donuts and butter and pour into a flat pan (pie plates work well).
2. Slice donuts in half (like a bagel). Dip a slice in mixture and let soak briefly on both sides (you want the interior to soak up some liquid, but you don’t want the donuts to fall apart in your hands). Set aside until all have been soaked.
3. Heat a dab of butter in a non-stick skillet over medium to medium-low. Without crowding the skillet, cook slices until golden brown, a couple of minutes per side. If you’re not planning on eating them as they come off the heat – as if you could resist – put finished toast on a pan in a low oven.
4. Serve with the usual – butter, powdered sugar, maple syrup – or use some leftover bourbon butter sauce, warmed, from the donut bread pudding.
This article appears in Sep 10-16, 2008.
