This recipe is inspired by my childhood. Every Christmas morning, Dad would make his Doughnut French Toast. It was a breakfast we would experience once a year and it was the perfect treat after opening all our presents. Now, I make this for my family when I can’t be bothered to make pancakes. It’s not the same as my Dad’s but it’s still good.
My Dad had a way of making it gooey on the inside and crispy on the outside. I flatten mine in the pan with the spatula to make it crispy and chewy but if you’d like it gooey/softer then leave the bread to soak in the egg mixture a little longer and don’t flatten it in the pan.
My toddler loves this (of course). She’s a carb enthusiast with a side interest in sugar so toast covered in icing sugar is ultimate breakfast food! I tend to cover it in fruit in an effort to inject some nutritional value but you can add whatever you like: lemon juice, Nutella, the list is endless.
What makes it Doughnut French Toast? Cinnamon. Cinnamon in the sugar makes this taste like doughnuts! I generally love cinnamon anyway. I love it in cake, coffee, candles and now my French toast! Not to mention, it makes the kitchen smell like an autumnal candle for the rest of the day. You could also add granulated sugar or light brown sugar to the icing/powdered sugar to give it a slightly different taste.
Doughnut French Toast
- 1 tbsp vegetable oil plus extra to add to the pan as you go
- 3 slices white bread
- 1 egg
- 3 tbsp milk
- 200 g icing sugar
- 2 tbsp cinnamon ground
- mixed fruit optional
- Heat the oil in a frying pan on a medium-high heat.
- Cut the slices of bread in half diagonally to make triangle shapes.
- Mix the egg and milk together and pour into a shallow bowl/plate.
- Mix together the sugar and cinnamon and put into another shallow bowl/plate.
- Dip a triangle of bread into the egg mixture and allow it to soak up some of the mixture.
- Then fry the bread in the oil. For a more chewy/crisp piece of toast, press it down with the spatula. Fry on both sides until golden brown.
- Once cooked, transfer the toast into the sugar mixture and cover completely.
- Repeat with the other slices and add fresh fruit on top.
I top my Doughnut French Toast with frozen fruit because the warm toast defrosts the fruit but it stays cold and gives you the perfect combination of warm and cool with sweet and sharp. Plus, frozen fruit is cheaper so you can save a few pennies.
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