That’s right my darlings..doughnuts for breakfast, except these are actually French toasts masquerading as doughnuts..but do you care? They’re hot, coated thickly with cinnamon sugar and doused with your favourite toppings to make one heck of a breakfast meal.
They may not look much like doughnuts, but looks aren’t everything, and so you’ll understand as this recipe and your life progress. The best part about these toasts is that they take no time to conjure up and are so pleasantly imbued with the seraphic aroma of vanilla and cinnamon that you wouldn’t care about Mondays anymore. You do need to coat these in vulgar amounts of sugar and really that’s the charm of this breakfast. It’s breakfast after all and you can get away with a good lot of calories every morning..and honestly these pack a fraction of calories than doughnuts do. Once you’ve wolfed down these golden chunks of doughnut toasts you’ll look for excuses to make them all week.
Eggs, milk, vanilla, cinnamon, salt, sugar and bread. That’s it. High rewards for such few ingredients.
This step doesn’t apply to those who live in a world of pre sliced breads. I used a stale baguette, and it does help a lot if you’ve a stale bread lying about the house dying to be used up.
Crack in the eggs and add milk
mix, smear, whisk, besmirch the calm
and proceed to making the sugary coating with sugar
and lo! cinnamon sugar. Alchemy I tell you.
melt a fat knob of butter in your pan over medium heat
and dunk the bread in eggy pool of golden promises.Let it stay in there for at least half a minute. It’ll start drinking in the eggs.
Turn them over to let the other side soak up the sun.
and whoa! all the egg’s been absorbed by these little babies
the butter should be nicely frothing
transfer the eggy toast to the pan to cook to a nice golden tan.
just a couple minutes
Mmm..golden and gorgeous.
once these are cooked on both sides, let them cool for a few seconds before transferring them or rather slathering them with the cinnamon sugar mixture.
Coat all sides, roll them into the sugar if you have to. Be barbaric about it.
et voilà..we have doughnut french toast. These are fantastic to eat just as they are, but if you want to add a bit of luxury to the richness then please do not restrain yourself as you go totally berserk.
bathe it with chocolate syrup
cloak it with your favourite fruit jam/marmalade or preserve
or how about chunks of banana drowned in maple syrup?
These are just a few things you can do to make these remarkable doughnut french toast into a morning treat.
Milk: 30 mls (2 tbsps)
salt: 1/4 tsp
Vanilla extract: 1 tsp
Sugar: 50g (1/4cup)
Cinnamon: 1/2 tsp
Bread: 2-4 slices
Butter: 1 tbsp
Recipe instructions: Whisk together the eggs, milk, vanilla extract and salt.
In a separate plate mix together the cinnamon and sugar.
Begin melting butter in a frying pan to cook the toasts.
Dunk the bread slices in the eggy mixture on both sides until they’re well coated.
Transfer to hot frying pan and cook until both sides are golden.
Wait a few seconds before transferring into cinnamon sugar mixture and coat the toasts well on both sides.
Eat as they are or top with your favourite fruits, syrups or jams.