Doughnut French Toasts

The break is over and I am back to living, loving and cooking. We are through with all of the school year events and have now recovered, so I am back in action with the things that I truly enjoy.

My son says he can eat this morning, noon and night. Even though I often would like to agree with him, I try to keep this for only special occasions. Doughnut French Toast is very hard to resist. I don't mind making treats like this for him considering he has a healthy appetite and an incredible palate for an array of foods just like his Mom and Dad. He will eat pretty much anything we make, which helps in planning menus.

For those days when only a donut will do, I highly recommend this recipe. With four teaspoons of vanilla, the milk and egg mixture quickly transforms ordinary French Toast into an incredible toast that taste amazingly like a donut. Regardless of when the craving hits you, whether it is morning or late night, most of us have these few basic ingredients close at hand.


                                 
                                                                 


Doughnut French Toasts
Nigella Lawson

2 eggs
1/4 cup whole milk
4 teaspoons vanilla extract
4 slices from a small white bread loaf or 2 slices from a large white loaf ? each large slice cut in half
2 tablespoons butter plus a drop of flavorless vegetable oil for frying
1/4 cup sugar

However, you can, if you like, turn this into a dinner party doughnut-allusive dessert by whizzing up a couple of handfuls of hulled strawberries, 4 tablespoons powdered sugar, and a spritz of lemon juice in the blender to make a sauce to pour or puddle over.

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 skillet, and 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.

Serves 2