Doughnut French Toast
My weaknesses are mainly savory — think salt and potato chips or cheese and 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 succor.
However, you can, if you like, turn this into a dinner party doughnut-allusive dessert by whizzing up 5 ounces 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.
From 'Nigella Express' by Nigella Lawson. Photographs by Lis Parsons. Copyright 2007 Nigella Lawson. Photographs Copyright Lis Parsons. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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