Happy Happy Tuesday everybody!!! Finally, we made it to October…honestly September can just go away, for forever, for a number of reasons, but at the very least October means I have full license to post all things pumpkin without too much judgement haha.
Oh, also Halloween is now in sight, which means costumes, haunted houses, Mickey’s Not So Scary Halloween Party in a few weeks and lots and lots of chocolate in the shape of pumpkins which automatically means they taste better.
So before we get to today’s post, I would like to make mention that I had been feeling especially hungry one day (everyday really) and making french toast out of donuts popped into my head and I proceeded to congratulate myself on how clever my idea was. I swear, the next day, IHOP rolled out their ads for their new donut french toast that was about to makes it appearance for a limited time, sigh, I’m not a culinary genius after all.
Oh well, they didn’t make theirs pumpkin, so at least I have that going for me, and I think I can say without a doubt mine is better hehe. Y’all, I had a feeling that these would be ridiculously delicious and decadent, but I don’t think I was prepared for how mind blowingly decadent they ended up. Even using cheap Kroger brand donuts that had probably been hanging out in the bakery about a day too long still had no effect on how delicious these ended up. Lots and lots of pumpkin spice flavor, and the perfect french toast texture (I just can’t bring myself to say the ‘M’ word today haha). Anyways, I hope everyone has a wonderful day and thank you so much for stopping by.
all of the ingredients for your batter into your container…
mix, mix, mix…
donut getting ready to be cut in half…
a few ready to be battered…
into your batter, make sure to get both sides…
and then onto your pan…
- 12 Large Store Bought Glazed Doughnuts.
- 3 Eggs.
- 1 Cup of Half & Half or Whole Milk.
- 1 Tablespoon of Granulated Sugar.
- 3/4 Cup of Canned Pumpkin Puree.
- 2 Teaspoons of Cinnamon.
- 1 Tablespoon of Vanilla Extract.
- 1/2 Teaspoon of Nutmeg.
- 1 Griddle or Large Pan.
- In a large bowl or large flat plastic container, place your eggs, half & half, sugar, pumpkin, cinnamon, vanilla, nutmeg and whisk together until smooth, set aside.
- Place your pan or griddle on medium heat.
- With a bread knife, cut the doughnuts in half.
- Now dip both sides of your doughnuts in your pumpkin batter and place into your hot pan, grilling for a little over a minute or until desired done-ness is reached, flip it over and cook the other side.
- Serve with butter and syrup if desired and enjoy!