I really have to hand it to the Cooking Channel – the fact that they are recycling Nigella Lawson episodes is a great idea. One of the recent airings showcased her Doughnut French Toast and, after a burst of culinary inspiration (along with some great local New Jersey blueberries), I can see why it could be considered a guilty pleasure.
This recipe was super simple and the blueberry sauce was a breeze to make with a mini-food processor. The next time you have a craving for doughnuts, why not whip up this quick at home version.
- 2 eggs
- 1/2 cup 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 of canola oil, for frying
- 1/4 cup sugar
- 2 cups of blueberries
- 4 tbsp. of powdered sugar
- Juice of 1/2 a lemon
- Beat the eggs with the milk and vanilla in a shallow bowl.
- Soak the bread halves in the egg mixture for for about 5 minutes per 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 dredge the french toast in the sugar so that it is coated like a sugared doughnut.
- Mix the blueberries, powdered sugar and lemon in a small food processor until smooth.
- Serve over the doughnut french toast.
Recipe Author: Nigella Lawson
Line Up The Ingredients
Time for a Soak
Aren’t These A Lovely Golden Brown?
Have to Love New Jersey Blueberries
Time To Pulse
The Final Product – Well Worth The Guilty Pleasure Designation
[FTC Disclosure: This post contains affiliate links; my opinion, as always, is 100% my own]
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