Doughnut French Toast
- 2 eggs
- 4tsp vanilla extract (I haven't taken the plunge and bought extract yet, I'm just so cheap, one day I will, but till then essence works just fine!)
- 60ml full fat milk (that's what I love about Nigella, she isn't scared of a little fat)
- 4 slices from a small white loaf or 2 slices from a large white load, each slice cut in half.
- 25g butter plus a drop of flavourless oil for frying (on the show she said adding the oil helped prevent the butter from burning, fascinating! I used vegetable oil here.)
- 50g caster sugar (Nigella uses this sugar to dip the bread in, I decided this might be a little too much sugar so instead just dusted the toast with some cinnamon sugar, because who has ever heard of a doughnut without cinnamon??)
- Beat the eggs with the milk and vanilla in a wide, shallow bowl.
- Soak the bread halves in the eggy (eggy!) mixture for 5 minutes a side.
- Heat the butter and oil in a frying pan, and fry the egg soaked bread until golden and scorched in parts on both sides.
- Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared donut.
In the intro to this recipe (yes, this little gem hidden away in an intro!) Nigella gives the recipe for a strawberry sauce if you so choose to swing that way. I myself swung in the golden syrup direction but it's always nice to have choices!Direct from the pages of Nigella - You Can turn this into a dinner party doughnut-allusive dessert by whizzing up 150g hulled strawberries, 4T icing sugar and a spritz of lemon juice in the blender, to make a sauce to pour or puddle (puddle!) over.