Doughnut French Toast

This morning I woke up with 3 words on my mind...doughnut, french and toast. Don't ask me why, I wasn't planning on making this for breakfast. I wasn't even sure I'd do a Nigella recipe today. But when you wake up with a recipe title in your head you can't deny the fates. I was forced to make this for breakfast by higher powers than myself.

This recipe is easy enough to make. Ask yourself.."Do I know how to make French Toast?" If you answer yes then you are good to go on this one. If you answer no then you're in need of a lot more help and guidance in the kitchen than I can give you. You'd best hire yourself a maid.

Really all you're doing for this is adding some vanilla to your french toast mix and once cooked dredge your toast in sugar.

Here's where the "problem" arises. I put quotes because it's not a real problem just more a difference of opinion between lowly me and Nigella. She wants me to soak my bread in the mixture for 5 minutes PER SIDE. This give you one soggy S.O.B. to fry in your pan. Good luck getting it to your pan in one piece. It's so soggy that as soon as you start to pick it up you sense disaster immediately, close your eyes, start swearing under your breath and hope for the best as you toss it on the pan fast as you can. This method has a 50% return FYI.

I have made this recipe once before. About a year ago and at that time I don't think I did the 5 minutes per side soaking. It seemed excessive to me then and it seems excessive to me now also. I thought about soaking for less time but the I said to myself - "Do this one by the book. You've yet to do a recipe EXACTLY as instructed yet - at least do one" So I did 5 mintues. Other than the transfer problem, you wind up this a french toast that is soooo eggy it's almost like a quiche inside. Maybe you're thinking to yourself "Yummy, quiche! Sounds delish!" While I'm thinking to myself "Ugh, quiche!? Yikes." That's right you have to fry the shit out of this and then you still wind up with a spongy french toast.

If I were to make this again I would not soak it for 5 minutes per side - Just do 5 minutes TOTAL. I think the result would be better then (I think that's how I made them last time around and they weren't so quiche like). Less spongy is better in my books, but if you love yourself a good quiche then soak away my friends, soak away.

Overall, I'm gonna rate this one - one thumb up. For all my blabbering they really weren't so bad. I mean how bad can anything coated in sugar be?