French Toast Donuts Bacon

This French toast donut recipe transforms simple refrigerated biscuit dough into a decadent breakfast treat that combines the best of donuts, French toast, and bacon in one irresistible package. The maple glaze provides that classic breakfast flavor while crispy bacon adds a savory contrast that makes these impossible to resist.

I first made these for a weekend brunch when my in-laws visited and they've been requesting them ever since. Something about the combination of maple and bacon makes everyone forget these started as simple canned biscuits.

Ingredients

• Smithfield Cherrywood Stack Pack Bacon: gives these donuts a smoky sweetness that regular bacon just can't match
• Refrigerated biscuit dough: serves as a quick shortcut instead of making dough from scratch
• Vegetable oil: with its neutral flavor won't compete with the maple and bacon flavors
• Maple syrup: use real maple syrup for authentic flavor not pancake syrup
• Powdered sugar: adds both sweetness to the glaze and a pretty finishing touch
• Milk: creates the perfect consistency for your glaze to coat each donut evenly
• Vanilla extract: enhances the French toast flavor profile we're trying to achieve

Step-by-Step Instructions

Crisp the Bacon:

Cook chopped bacon in a skillet until perfectly crispy. The bacon should be well done as it needs to maintain its crunch even after sitting on the glaze. Once cooked through set aside on paper towels to drain excess grease.

Prepare the Biscuit Dough:

Use a round cookie cutter or the rim of a small glass to cut holes in the center of each refrigerated biscuit. This transforms them from biscuits to donut shapes instantly. Save the centers to fry as donut holes.

Fry the Donuts:

Heat oil to exactly 375°F in a saucepan or deep fryer. This temperature is crucial for donuts that are golden and crisp outside but fluffy inside. Gently place each donut in the hot oil cooking for about 2 minutes on each side until they reach a rich golden brown color.

Apply First Maple Layer:

While donuts are still warm dunk each one into pure maple syrup. This first coating soaks into the warm donuts creating that distinctive French toast flavor profile inside the donut itself.

Create the Glaze:

In a medium frying pan combine powdered sugar milk maple syrup and vanilla extract heating until bubbly. The mixture should be thick enough to coat the back of a spoon but still pourable. If too thick add a touch more milk.

Final Assembly:

Dip each maple soaked donut into the warm glaze ensuring even coverage then immediately sprinkle with the crispy bacon pieces. Finish with a light dusting of powdered sugar for that classic French toast appearance.

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I discovered that using thick cut bacon makes all the difference in texture. The first time I made these with regular bacon the pieces became too brittle and simply fell off the donuts. The cherrywood smoke flavor also pairs perfectly with the sweetness of maple creating that irresistible sweet and savory combination.

Make Ahead Options

While these donuts are best fresh you can prepare components ahead of time to make morning assembly quicker. Cook and chop the bacon the night before storing it in an airtight container in the refrigerator. You can even prepare the glaze ingredients and have them measured and ready to combine. Just remember that the actual frying and assembly should happen right before serving for the best texture and flavor experience.

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Perfect Pairing Suggestions

These indulgent donuts pair beautifully with a strong cup of black coffee to cut through the sweetness. For a special brunch serve alongside fresh fruit to balance the richness. If you're serving these as part of a larger breakfast spread consider adding some scrambled eggs or a simple fruit salad to round out the meal. The contrast between the sweet donuts and savory sides creates a memorable breakfast experience.

Flavor Variations

The basic recipe can be customized in countless ways. Try adding cinnamon to the glaze for a more traditional French toast flavor. For a seasonal twist during fall substitute maple syrup with apple cider and top with caramelized apples instead of bacon. In summer a lemon glaze with blueberries makes a refreshing change. You could even go savory by reducing the sugar in the glaze and adding herbs like rosemary or thyme for an unexpected appetizer donut.

Frequently Asked Questions

→ Can I use any type of bacon?

Yes, but thick-cut bacon works best for its crispy texture and robust flavor. Cherrywood-smoked is a great choice.

→ Do I need a deep fryer for this?

No, you can use a saucepan with enough oil to submerge the donuts. Heat to 375°F for perfect frying.

→ What type of biscuit dough is ideal?

Refrigerated biscuit dough works great. Look for plain dough without added flavors for the best result.

→ Can I substitute maple syrup?

Yes, honey or agave syrup can work as substitutes, but maple syrup provides the ideal flavor pairing.

→ How should I store leftovers?

Store the donuts in an airtight container in the fridge for up to two days. Reheat briefly in the oven or microwave.