Doughy texture. Check.
A slightly crispy (and greasy) exterior. Check.
Vanilla-ish aroma. Check.
Sugar coating. Check.
Doesn’t all of the above remind you of a classic donut?
Well, I’m delighted to say that this donut french toast shares the similar qualities listed above. I love that the idea of being able to make donuts at home, minus the effort of deep frying. I’ve tried baked donuts. I have now tried making french toasts that will remind of you donuts. It is without a doubt that I’m avoiding the real of way of donut making. Maybe I will fry donuts one day but until then, please enjoy this makeshift “donut” that will satisfy your donut cravings. And I emphasise – no deep frying is necessary! If you have a day old bread waiting to be put into good use, this may just be the justification you need to try this recipe. 🙂
Donut French Toasts
(Recipe sourced from Nigella Express)
What you’ll need:-
- 2 eggs
- 4 tsps vanilla extract
- 60ml/2 fluid ounces milk
- 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half ( I used 3 dinner rolls from the Racine Bakery, sliced about 1.5 cm /0.5 inches thick)
- 25g/ 0.8 ounces butter, plus a drop of flavourless oil (I omitted the butter and used oil instead)
- 50g/1.6 ounces caster (superfine) sugar
“Almost Instant” Strawberry Sauce (from Nigella Express also)
- 150g/5 ounces hulled strawberries
- 4 tbsps icing sugar
To make the strawberry sauce: In a small processor, process the strawberries and icing sugar together as smooth as possible. Set aside while you move on to make the french toasts.
To make the donut french toasts: In a shallow bowl, whisk eggs, vanilla extract and milk with a fork. Soak the bread slices in the egg mixture until the bread feels soggy (however, Nigella’s instruction was soaking for 5 minutes a side). Then heat butter (if using) and oil in a frying pan. Fry the egg-soaked bread until golden and scorched on both sides ( I would suggest to do it over medium to low heat). Put sugar on a plate and dip the cooked bread in the sugar until very well coated. Serve immediately with drizzles of strawberry sauce.