My weaknesses are mainly savoury – think salt and vinegar crisps/potato chips or cheese and biscuits/crackers – but there are times when only a doughnut will do. This can get desperate late at night when the shops are shut, and even if they weren’t, none of them sell 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.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 5 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 5 min |
| Yield: | 2 servings |
Ingredients
- 2 eggs
- 1/2 cup full fat milk
- 4 teaspoons vanilla extract
- 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
- 1-ounce butter, plus a drop flavourless oil, for frying
- 1/4 cup sugar
Instructions
- 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/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
- Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 461 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 12 g |
| Cholesterol | 166 mg |
| Sodium | 309 mg |
| Serving Size | 1 of 2 servings |
| Calories | 461 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 12 g |
| Cholesterol | 166 mg |
| Sodium | 309 mg |
Reviews
If you check the original recipe on nigella.com, you’ll see that the amount of milk was not converted correctly. She calls for 60 Milliliters of milk, which equals 1/4 cup, not 1/2 cup. Just so you know.
The French toast is good for breakfast and I made this 5 times mainly breakfast and snack and its very delicious and you can taste the vanilla extract In the French toast.
The non-sugary toast itself had basically no flavor. If I wanted something drenched in sugar I would’ve just eaten straight sugar. That was the only thing giving this french toast any taste and it wasn’t worth it.
I almost swooned when I tasted this. It was fast and easy and really did taste just like those sugary, grainy, bun-shaped doughnuts! And the sauce was reminiscent of yummy fruit filling… but better, because it’s mostly real fruit!
Great for quick and easy breakfast or snack.. very good with potato or oatmeal bread..
I used day old sourdough loaf bread and only used 3 tsp of vanilla essence, lite milk and added a couple of tsps of cinnamon to coat with the sugar and they were absolutely beautiful. My family loved them. I didn’t soak the bread for 5 minutes, not even 1 minute. For those looking for a quick, inexpensive dessert or breakfast this recipe is a must.
I loved this and melted sugar free Smucker’s Strawberry Preserves in the microwave on pour on top 🙂 yuuummmmm
This one’s free. Unless your child is DRINKING the vanilla there is no danger, the alcohol COOKS OFF in the skillet! Of course you’ll smell it….BEFORE it’s cooked. Try giving the stuff a whiff AFTER you cook it….there ya go….
I have perfected this recipe, I believe, by adding a dash of salt in the egg mixtures, using 3 eggs, and mixing a couple of teaspoons of high quality cocoa powder i.e. Valrhona unsweetened, into the sugar mix. This gives the toast a nice dark, chocolaty crust when it melts with the sugar. I usually leave the toast in the sugar mix for 30 seconds and then flip it over and spread the power over both sides.
I tried this recipe and my whole family LOVED LOVED LOVED it!! Was unbelievably easy and delicious!! As for the comments regarding the soaking of the bread – if you watched the episode you will notice Nigella uses a piece of THICK bread, which is also dried out – that is where the soaking for 5 minutes comes from. If you use standard American bread, then obviously you will have to adjust accordingly. As for the vanilla containing too much alcohol for children, that is an easy fix if you are that concerned about it….but I wouldnt be. I used thick slices of italian bread and left them out to “stale” up for a bit, soaked them using the recipe and used the viewers posting to make the sauce – was fantastic!! My whole family loved it.