Introducing bonuts and coffee: Coffee syrup doughnuts with bacon

An ingenious and possibly wrong use for leftover doughnuts

Published October 12, 2010 12:20AM (EDT)

The French toast with the funny name, Bostock, seems to my mind to be easily adapted to Southern ingredients. I’m a Southern girl, without a doubt, and my daddy grew up hunting squirrels in the woods of Alabama with his trusty mutt Bo by his side. Other famous Sons of the South include Bo Diddley, Bo Jackson (remember "Bo Knows"?), and American Idol runner-up Bo Bice. My husband reminds me of Bo Derek (native of Southern California) and Bo Svensen (native of southern Sweden), to boost the argument.

In considering this week’s challenge, I decided to go seasonal, with pumpkin and ginger Bostock, and local, with Krispy Kreme glazed doughnuts. You know what I’m talking about -- the ones in the box that screams "eat me!" I took a day-old doughnut, split it, soaked it in coffee, heated it and topped it with sweetened whipped cream and christened the top with crunchy bacon bits.

If you’re counting calories and carbs, allow me to outline the recipe in a useful way:

1. Deep fried fat and sugar dipped in

2. Sugared caffeine covered with

3. Dairy fat and sugar topped with

4. Fried, nitrate- and nitrite-enhanced pork fat. Mmmmm. Kinda makes me wonder what Junior Samples ate for breakfast.

I know it’s not vegan, vegetarian, raw or organic, and it may be more appropriate for Francis' Sacrificial Lam stories over at Big Salon. All I know is that it tasted really, really good.

Bonuts (Bostock doughnuts)


  • 6 Krispy Kreme doughnuts
  • Coffee syrup (see recipe below)
  • Sweetened softly whipped cream (see below)
  • 6 slices crisp-cooked bacon, chopped fine


  1. Using a bread knife, carve off a thin slice from the bottom of each doughnut (check for air holes; the thin slice is the cook’s treat). Soak each doughnut lightly in the coffee syrup, then place on plate. Put plate in microwave oven and zap for 15 to 30 seconds, just enough to warm up the doughnut. Garnish with whipped cream and bacon bits.

Coffee syrup


  • 2 cups coffee
  • ¼ cup sugar


  1. Place in saucepan and let boil until reduced by half. Let cool to room temperature.

Sweetened Whipped Cream


  • ½ cup heavy cream, very cold
  • 1½ tablespoons confectioner's sugar
  • ½ teaspoon vanilla extract


  1. In a chilled mixing bowl, whip cream until it begins to thicken. Stir in sugar and vanilla and continue beating until soft peaks form. Store leftovers in the refrigerator.

By Lucy Mercer

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