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Doughnut French Toast

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

My weaknesses are mainly savoury - think salt and vinegar crisps or cheese and biscuits - but there are times when only a doughnut will do. This craving can get desperate late at night when the shops are shut, and even if they weren't, none of them sells the kind of doughnuts I dream of. This is my way of assuaging my appetite, appeasing my need or, perhaps more accurately, feeding my addiction. Hot chocolate on the side is always worth considering, but just - just! - by itself this is sublime succour.

You can, if you like, turn this into a dinner party doughnut-allusive dessert by whizzing up 150g/6oz hulled strawberries, 4 tablespoons icing sugar and a spritz of lemon juice in the blender, to make a sauce to pour or puddle over.

My weaknesses are mainly savoury - think salt and vinegar crisps or cheese and biscuits - but there are times when only a doughnut will do. This craving can get desperate late at night when the shops are shut, and even if they weren't, none of them sells the kind of doughnuts I dream of. This is my way of assuaging my appetite, appeasing my need or, perhaps more accurately, feeding my addiction. Hot chocolate on the side is always worth considering, but just - just! - by itself this is sublime succour.

You can, if you like, turn this into a dinner party doughnut-allusive dessert by whizzing up 150g/6oz hulled strawberries, 4 tablespoons icing sugar and a spritz of lemon juice in the blender, to make a sauce to pour or puddle over.

Doughnut French Toast
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 60 millilitres full fat milk
  • 4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half
  • 25 grams butter
  • 1 drop flavourless vegetable oil for frying
  • 50 grams caster sugar
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • ¼ cup whole milk
  • 4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half
  • 2 tablespoons butter
  • 1 drop flavourless vegetable oil for frying
  • ¼ cup superfine sugar

Method

  1. Beat the eggs with the milk and vanilla in a wide, shallow bowl.
  2. Soak the bread halves in the eggy mixture for 5 minutes a side.
  3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
  4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.
  1. Beat the eggs with the milk and vanilla in a wide, shallow bowl.
  2. Soak the bread halves in the eggy mixture for 5 minutes a side.
  3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
  4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

Tell us what you think

What 16 Others have said

  • I just made these for breakfast, adding a teaspoon on cinnamon to the sugar - nom nom nom. My 5 year old son is in heaven. He wishes he could have them everyday! I ate mine with Greek yogurt and fresh raspberries but my son thinks they are perfect just as they are.

    Posted by CarlyRae on 4th December 2016
  • I have just cooked this recipe for brunch for me and my husband and it was INCREDIBLE. and so easy! I've blogged all about it over on my lifestyle and baking blog - with lots of photos to drool over! http://www.mrsbishopsbakesandbanter.co.uk/2014/05/doughnut-french-toast-perfect-weekend.html

    Posted by Mrs Bishop on 10th May 2014
  • This is a childhood favourite. In Switzerland we used what you may call "German loaf", ideally a bit stale and soaked in beaten egg, fried in butter until browned and served with a mix of caster sugar and cinnamon. Delicious!

    Posted by on 8th February 2014
  • I tried this recipe and replaced the vanilla with a half teaspoon of nutmeg; and I used brioche instead! It was gorgeous!

    Posted by elliotencore on 27th February 2013
  • I would make this for myself once a week.....I make it with a Strawberry sauce (home grown from my own garden). It's so easy you almost feel guilty for the reward of eating it!

    Posted by gunnie on 7th February 2013
  • This is amazing. And highly addictive. A very simple alternative to the strawberry sauce is made by simply mashing up some frozen raspberries in a cup then glopping them on the toast. I like the contrast of the cooler, tart berries against the sweet toast. Yum. Yum. Yum.

    Posted by craig74 on 8th January 2013
  • I grew up eating this for breakfast (and still do on special mornings). We call it French Toast in the US and enjoy it with one of these toppings: sugar, powdered sugar, cinnamon sugar, fresh berries, sliced banannas, or drizzled with maple syrup. Delicious!

    Posted by GinaK on 26th October 2012
  • The Greeks have a similiar recipe, soaking the bread in the egg and milk mixture, then frying with olive oil, and then coating with cinnamon and sugar. They call it coco mama.

    Posted by liangianni on 25th February 2012
  • Giggles!!! my mom makes this for breakfast sans the vanilla n sauce!!! definitely going to ask her to try it!

    Posted by ash2life2000 on 25th February 2012
  • Wonderful Creation. Had it for the 1st time 3 years ago. And now I'm still making it for Breakfast/Lunch/Tea/Dinner. Love it!

    Posted by Cynthiachannary on 25th February 2012
  • Awesome.... The vanilla does the trick!!

    Posted by Donamari2 on 4th December 2011
  • Yum!! I always make this when a need something sweet, so good!

    Posted by hannah_louise on 8th November 2011
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