Doughnut French toast

A beautiful marriage of two delicious treats, perfect for breakfast and teatime.
  • 2 eggs
  • 110ml full fat milk
  • 4 tsp vanilla extract
  • 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
  • 30g butter, plus a drop of flavourless oil, for frying
  • 60g caster sugar
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 on each 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.

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

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