photo of a stack of french toast donuts with syrup

Donuts halves are dipped in a custard batter to make French Toast Donuts.
photo of syrup being poured over french toast donuts
Decisions Decisions. Do I want donuts for breakfast? Or French toast?  I’m usually good at narrowing my choices down to two and then I get stuck. So this recipe combines the best of both. I made these for breakfast last weekend and I’ll definitely be making them again.
process photo showing donuts sliced in halfphoto of French Toast Donutsclose-up photo of syrup on french toast donuts
This is also a great way to use up day-old donuts, since they never do taste as good the next day. This is especially good in my case because I often have day old donuts left because we always buy too many.
photo of a plate of french toast donuts

As I write this post, I’m starving. It doesn’t help that I just started watching the Chef’s Table series on Netflix. Have you seen it? I definitely recommend it. The way they film and capture the food is so amazing.

close-up of french toast pancakes

I’m going to end this post now to make myself a snack. Have a great Friday everyone!

You might like my French toast grilled cheese sandwich and  French toast sticks recipe, too!

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French Toast Donuts

Now you don't have to choose between donuts or French toast! These French toast donuts are perfect for a weekend breakfast or brunch.
Servings: 3
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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Ingredients

  • 3 glazed donuts, fresh or day-old, sliced in half lengthwise (like in photo above)
  • 1 extra-large egg
  • 1/2 tbsp honey
  • 1/2 cup heavy cream, (see note)
  • syrup for topping

Instructions
 

  • In a medium bowl wide enough to fit donuts, mix heavy cream, egg, and honey. Whisk until smooth.
  • Lightly grease your pan or griddle. Turn heat to medium. Once heated, working in batches, dip donut slices quickly into egg mixture until completely covered and then place onto pan (don't soak too long or donuts will get soggy). Cook for a few minutes on each side, until egg custard mixture is completely cooked and both sides are a light brown. Repeat with remaining donut slices.
  • Serve warm with syrup.

Notes

  • I recommend using heavy cream and not another milk substitute because the thickness of the cream makes the batter thicker so that it doesn't completely get soaked into the donuts. If you're going to use milk or some other substitute you may need to also add more eggs.
Serving: 1French toast donut, Calories: 411kcal, Carbohydrates: 30.7g, Protein: 7.1g, Fat: 29.6g, Saturated Fat: 13.1g, Sodium: 239.7mg, Fiber: 0.7g, Sugar: 4.1g, NET CARBS: 30
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!