Growing up, my dad made the worst french toast. He’d soak nutty, wheat bread in egg whites, a little skim milk, and (adding insult to injury) wouldn’t even add butter to the frying pan. Because of this, I gave up on french toast a long time ago, writing it off as the worst of breakfast foods. Needless to say, this french toast restored my faith and is the polar opposite of the french toast I ate growing up; it’s actually delicious. And easy, and a magnificent way to use stale bread that you would’ve thrown out otherwise.
This recipe was featured on an episode of Nigella Express, one of Nigella Lawson’s many cooking shows that I watch YouTube clips of, for inspiration. To be honest, I don’t think of this as a breakfast. It’s much more appropriately eaten as a late-night dessert.
Donut French Toast
2 – 4 slices or chunks of stale bread
1/2 c. whole milk
1 egg, beaten
a glug of vanilla extract
a pat of butter for frying
1/4 c. white sugar
lots of cinnamon
optional: real maple syrup, compote/jam/jelly
First, you must soak your bread. Pour milk into a large bowl, and beat egg into milk. Add the vanilla, and mix for a few seconds. For winter warmth, add a nip of whiskey.
Let your bread soak in this mixture for 5 – 20 minutes, depending on how stale it is (more stale = more soaking time), flipping intermittently to make sure the bread is really soaking up the mixture.
While your bread is soaking, take a medium-sized bowl and fill it with your sugar and lots of cinnamon. Stir together, and set aside.
Yes, use the crusty ends of the loaf, too. I can verify that this works!
Once your bread is adequately soaked, put a frying pan over medium heat and add your pat of butter. Once melted, fork the sopping bread out of the mixture and into the hot pan. Fry on each side until browned, about 3 – 5 minutes per side.
Remove from the pan, and roll each piece of french toast around in the cinnamon-sugar. Eat while warm, and top with maple syrup or jam/jelly/compote.
Original Recipe: Doughnut French Toast