Doughnut French Toast
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 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
- Beat the eggs with the milk and vanilla in a wide, shallow bowl.
- Soak the bread halves in the 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 doughnut.
- Beat the eggs with the milk and vanilla in a wide, shallow bowl.
- Soak the bread halves in the 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 doughnut.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsOne of my favorites!
Delicious!!!!
We have been having this for breakfast for 3 days straight already!!! Thank you, Nigella.
Just cooked this in my 15 minute lunch break, using a sandwich toaster as the frying pan! So simple and absolutely delicious. Going to try it with a little cinnamon next time.
Yet another amazing Nigella recipe. These are incredible. They taste so much like doughnuts it's hard to believe they can be so similar yet so simple. Hats off to Nigella.
Wow... these are so amazing :) just add some cinnamon to the sugar to make it even tastier and more incredible!
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.
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
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!
I tried this recipe and replaced the vanilla with a half teaspoon of nutmeg; and I used brioche instead! It was gorgeous!
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!
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.