Description
So you know that moment when you’re staring into your fridge at 2 PM on a Saturday, slightly hungover, and your brain goes, “What if we made a grilled cheese… but with DONUTS?” Well, congratulations, you’ve just had the same epiphany that led to this absolutely ridiculous and ridiculously delicious creation.
This Donut Grilled Cheese with Bacon and Maple Glaze is basically what happens when breakfast, lunch, and dessert have a threesome and nobody regrets it. We’re talking glazed donuts as the “bread,” gooey melted cheese, crispy bacon, and a maple glaze that ties it all together in the most gloriously messy way possible. Is it healthy? Absolutely not. Will it change your life? Absolutely yes.
Ingredients
For the Base:
- 4 glazed donuts (day-old ones work great — they hold up better)
- 8 slices thick-cut bacon
- 4–6 slices good melting cheese (sharp cheddar, gruyere, or fontina)
- 2 tbsp butter for grilling
For the Maple Glaze:
- ⅓ cup pure maple syrup
- 2 tbsp butter
- 1 tbsp heavy cream
- Pinch of salt
- ½ tsp vanilla extract
- Freshly cracked black pepper (trust me on this)
Optional But Recommended:
- Thinly sliced green apple (adds a nice crunch)
- A sprinkle of flaky sea salt
- Hot sauce for the brave souls
Instructions
Cook bacon in a large skillet over medium heat until it’s crispy but not burnt — you want it to hold up to all the other flavors. Drain on paper towels and set aside. Don’t you dare throw away that bacon fat — we might need it.
Slice donuts in half horizontally like you would a bagel. If they’re super fresh and squishy, let them sit out for 30 minutes to firm up a bit. Day-old donuts are actually perfect for this — they have more structure.
In a small saucepan, combine maple syrup, butter, cream, and salt. Heat over medium-low heat, whisking constantly, until it comes together and gets slightly thicker (about 3-4 minutes). Remove from heat and stir in vanilla. Set aside to cool slightly — it’ll thicken more as it cools.
On the bottom half of each donut, layer your cheese, then 2 strips of bacon (break them to fit if needed), then more cheese. The cheese acts like glue to hold everything together. Top with the other donut half.
Heat butter in a large skillet over medium-low heat (key word: LOW). You want to melt the cheese without burning the donuts. Carefully place sandwiches in the pan and cook for 2-3 minutes per side, pressing gently with a spatula.
The donuts will get golden and slightly caramelized, and the cheese should be perfectly melty. If the outside is browning too fast, lower the heat.
Drizzle with that gorgeous maple glaze, add a crack of fresh black pepper, and maybe a pinch of flaky salt if you’re feeling fancy. Serve immediately before the cheese cools down.
Notes
Use day-old donuts — they’re sturdier and won’t fall apart on you.
Keep the heat medium-low or you’ll burn the glaze on the donuts.
Don’t overfill with cheese or it’ll all leak out (learned this the messy way).
Make the maple glaze first — it needs time to cool and thicken.
Have napkins ready. Like, a lot of napkins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~650 kcal
- Fat: ~35g
- Carbohydrates: ~75g
- Protein: ~15g