I feel empty calories are always the most fun. Who doesn’t love donuts, apples, and French toast.? All in one! This is like a fall trip to the cider mill while still in your pajamas. (Get that image out of your head.) I used a sour cream donut as the base, added some custard (milk and eggs), vanilla, bourbon, cinnamon, and cardamom. Then on the hot pan seared it to form a crust, topped with a cream cheese glaze. The apple topping absolve you of all guilt since apples will keep the doctor away. I hope you like it.

8 sour cream donuts (store bought)
1 cup milk
3 large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon cardamom
2 Granny Smith apples cut in bite size pieces
1 1/2 cup apple cider
1 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons water
2 tablespoons corn starch

Cooking spray

Mix milk, eggs, cinnamon, cardamom, and vanilla in a pie pan.

In a skillet on medium add apples, cider, brown sugar, cinnamon, and vanilla; cook for 10 minutes.

Mix corn starch and water and add to skillet; let thicken stirring occasionally.

Soak donuts in egg/milk batter for 5 minutes per side.

Heat griddle or skillet to medium high. Add cooking spray.

Add donuts to griddle and cook until golden brown on each side, about 4-5 minutes.

Top donut with apple mixture.

Serve.