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.