|Crochet donuts (and pattern!) found here|
Armed with only the very best, and sweetest of intentions, my husband brought home 2 dozen donuts. His reason? "They were free!"
So, how to get rid of that many donuts in two days...without just eating the lot in one sitting? I have a few ideas, but the first was inspired by one of my most favorite naughty breakfast treats at a local diner, The Brown Bag. They serve a marvelous "Cinnamon Roll French Toast", which is a cinnamon roll cut in half, soaked in egg batter, and cooked like French Toast.
Of course, if you've read my blog before, you know I can't just leave it at that. I am compelled to try and force some nutrition into it! So, here is my first attempt to make donuts a worthwhile meal:
Donut Pumpkin French Toast
Six glazed donuts (or twists, or cinnamon roll style)
2 tbsp canned pumpkin
a little flaxseed meal
2 tbsp margarine
Slice each donut in half.
In a shallow bowl, whisk the eggs, and pumpkin
Coat a large non-stick pan with cooking spray, and set over medium heat. When the pay is hot, add the margarine.
Soak each side of the donut halves in the egg mixture briefly, then place the donuts (outside down) in the pan. Sprinkle cut side with flaxseed meal, and flip after 2 to 3 minutes. The cut side will need a little longer to cook.
Any guesses as to whether the kids liked it?
Updated to add: The twist were the hardest to flip,and the middle fell out of one of the cinnamon roll-style donuts, so if you have a choice, stick with standard glazed.