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Pumpkin Doughnut French Toast

Ingredients

  • 1/2 c. 100 grams sugar
  • 1 Tbsp. ground cinnamon
  • 16 pumpkin cake doughnuts sliced in half lengthwise
  • 1/2 c. 1 stick unsalted butter (softened)
  • 1 c. 8 fluid oz. heavy cream
  • 1 c. 8 fluid oz. milk
  • 6 eggs
  • 1/4 tsp. kosher salt
  • 1 Tbsp. vanilla extract

Instructions

  1. Preheat your oven to 425°F.
  2. Place cinnamon and sugar together in a container with a tight fitting lid and shake well to combine.
  3. Place doughnuts (cut side up) on a cookie sheet.
  4. Lightly butter the cut side of each doughnut and sprinkle generously with cinnamon sugar.
  5. Place the doughnuts in the oven an toast for about 10 minutes. Watch so you don't burn the edges (like me).
  6. Remove the doughnuts from the oven and let them cool.
  7. Lower the temperature on the oven to 375°F.
  8. Line a 13"x 9" baking pan with foil backed parchment paper (or butter your pan).
  9. In a large mixing bowl combine cream, milk, eggs, salt, and vanilla.
  10. Whisk until all ingredients are well incorporated.
  11. Force doughnuts into the lined pan in two layers (cut side up or down) as best you can.
  12. Pour milk and egg mixture over doughnuts and let sit for at least 15 minutes to soak.
  13. Bake French toast for ~40 minutes.
  14. Remove from oven and let rest for a few minutes.
  15. Cut into squares, drizzle with maple syrup (or whatever your favorite French toast topping is) and EAT!
  16. Note: I drizzled a little white chocolate sauce (Torani) as well as real maple syrup on mine.
  17. This recipe was adapted from Cinnamon Toast French Toast out of The Smitten Kitchen Cookbook by Deb Perelman