Sarah posted a challenge a while back, and I’ve been planning to do this since then.
We always have these amazing (and local! not a franchise or anything) donuts at work on Friday, thanks to a coworker, but not just any donuts would have worked.
When I saw these two still left on Friday, I knew it was the day I would accept the French Toast Challenge.
I had one Carol Lee cinnamon sugar cake donut and one blueberry glazed cake donut that came home with me on Friday, while I was plotting in my head how this was going to work
And work it did! Bwahahaha….I totally felt like Paula Deen making this for dessert on Friday night. I mean, who re-fries donuts?
I sliced each donut in half so I could soak the inside with the “batter”:
For the french toast batter, I just mixed one egg with a splash of milk and vanilla.
I dipped each cut side of the donuts into the egg, then put them in a pan with a little canola oil and let them cook until the egg side was browned.
I quickly flipped them so all the sugar on the outsides could caramelize a bit and firm up. Honestly, before I flipped them I wasn’t sure if they would be good because the tops were kind of soggy, but flipping them for a minute fixed all of that!
Nick and I had half of each so we could each taste the cinnamon sugar + blueberry flavors.
Can I just say these were amazing? It almost tasted like funnel cake, but 10 times better!
Now, these are definitely NOT healthy in any way, but they were delicious. Not too bad, though. I barely used any of the batter, the canola oil is heart healthy, so it was really just like eating 1 donut each (not bad by any means) plus one tiny scoop of ice cream.
So sweet, crispy, but light at the same time!
I also added a little scoop of slow-churned vanilla ice cream to our bowls to complete the dish.
So, now the challenge passes on – what are YOU going to french toast?