Donut French Toast: The Breakfast of Kings

Sorry about the picture quality -
it's a little out of focus.

This is one of those posts that make me glad my cardiologist doesn't know I have a blog, because in it I detail an awesome breakfast which was totally delicious as well as being pretty low on the heart-healthy scale: Donut French Toast.

Now, you can accompany your donut french toast with anything you like, but I really went for the Trifecta Of Density by siding it with mashed-potato pancakes and thick-sliced bacon. (In my defense, I cooked the pancakes using olive oil and that was the only slice of bacon I've eaten in about two months.)

Anyway, Donut French Toast is wicked simple to make. You'll need some leftover cake donuts - plain is fine, cinnamon/sugar is great, cider donuts are even better. (Don't use raised donuts.) Split the donuts in half, bagel-style, using a sharp knife. Make your usual favorite beaten egg mixture for dipping, but instead of just dipping, allow the donuts to soak a bit, cut side down, in the egg. Flip the donuts over to coat the other side, too, and then fry them, cut-side down, until browned. Carefully flip them over and fry the rounded side. Serve with your favorite sides. You can serve them with syrup if you like, but we didn't find it necessary.

Mashed-potato pancakes are similarly easy to make. Start with some leftover mashed potatoes. Season with a little extra salt and pepper. Crack an egg into them and beat the egg in, then add some baking powder and enough flour to make a rather still batter. Use a spoon or a portioning scoop to put them into a hot skillet - they'll rise as they cook, and when they're browned on one side you can flip them over and brown them on the other. 

The combo is delicious, and guaranteed to stick with you all day until supper.