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Playing Donut French Toast

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


Serves: 4


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.