This is a part two of utilizing donuts in recipes. I don’t know why I did what I did, but always trying to do something new. Plus, MrsForensicBBQ bought me this habanero infused syrup that I’ve been waiting to use. Short post today – Both because it was a 5 minute cook, and because I slacked off on taking photos.
And to ring in October, the autumn season, we’re throwing some pumpkin spice in the mix. Just whip up the batter as usual – I subbed the cinnamon for pumpkin spice – then bring it all outside
Donuts were getting a bit stale, but also meant they had a little more structure. Give the donuts a dunk, coat each side (ain’t gonna stick too well to that glazed exterior, but give it a flip. Don’t let ’em stay soaking for too long or you’ll get yourself one soggy donut. (or do if thats your thing).
Throw it onto an oil/buttered Blackstone at medium-heat and make yourself a french toast! I had some serious sugar/glaze burn goo – but persevere and continue. When it’s cooked to your desired doneness, plate and sprinkle a little more of that pumpkin spice sugar.
I didn’t get too much of an overpowered pumpkin spice feel, but didn’t disappoint. Was hoping for a stronger habanero burn from the syrup too – but my spice tolerance is abnormal – so I’ll always want more. The flavor on the donut french toast was awesome though. Was a delicious dinner on a Thursday night!
Short post to spawn some ideas for ya – Try it, let me know how it turns out!