Doughnut French Toast

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
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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

Directions

  1. Beat the eggs with the milk and vanilla in a wide shallow bowl.
  2. Soak the bread halves in the eggy mixture for 5 minutes a side.
  3. Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
  4. Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.
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