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.
Provided by Nigella Lawson : Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- 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.
THE BEST FRENCH TOAST
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Arrange a rack in the center of the oven and preheat to 300 degrees F.
- Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
- Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
- Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
- Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.
FRENCH TOAST DONUTS RECIPE - (4.2/5)
Provided by Kelli with an I
Number Of Ingredients 21
Steps:
- 1. To make the streusel - In a small bowl, add dry ingredients and mix together. Cut in cold butter until a crumble is produce. Place in the fridge to chill. 2. Preheat oven to 425 degrees F. Grease a donut pan and a mini cupcake pan. Set aside. 3. In a medium bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Add the buttermilk, eggs, and butter. Stir until just combined. The batter will be thick and slightly lumpy. 4. Fill donut pan and mini cupcake pan with batter about 2/3 - 3/4 of the way full. Top with the chilled streusel. For donut holes bake for 5-6 minutes. For regular donuts bake 6-7 minutes. 5. Turn out donuts and donut holes on a wire rack and let cool. 6. To make the glaze - Sift powdered sugar into a small bowl. Using a fork or small whisk, mix in the syrup, milk, and vanilla extract until it forms desired consistency. Dip or drizzle glaze. Best served same day.
BAKED FRENCH DOUGHNUTS
Make and share this Baked French Doughnuts recipe from Food.com.
Provided by Dreamgoddess
Categories Breads
Time 45m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine, sugar and mix well.
- Add egg and mix.
- Combine dry ingredients; add alternately with milk.
- Fill greased muffin tins half full and bake 20 to 25 minutes at 350ºF.
- TOPPING: Remove doughnuts from pan immediately.
- Dip or toss in melted margarine, then into cinnamon-sugar mixture.
Nutrition Facts : Calories 172.4, Fat 9.8, SaturatedFat 2.2, Cholesterol 14.5, Sodium 214.1, Carbohydrate 19.5, Fiber 0.7, Sugar 8.1, Protein 2.2
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