French toast dressed up as a strawberry jam doughnut! At 230 calories per serving it’s so much healthier than Krispy Kreme. And insanely easy to make. Remember, it’s french toast, so you can have dessert for breakfast!
Krispy Kreme is one of my dirty food secrets. I don’t hunt it down (thankfully there aren’t that many in Sydney) but if I pass one during a weak moment then yeah, I break. Sigh. Why wasn’t I born craving broccoli and inspired to live a sugar free life?
OK. So if I have to have a jelly doughnut every now and then, the least I can do is make it at home so it’s healthier. And then I thought, “Hmmm…..what if I made it like french toast?”. Sometimes I have to give myself points for coming up with a nifty idea. But really, it’s not because I’m a genius or anything, far from it in any aspect of my life. It’s actually just a reflection of my slyness and laziness. The health benefit is just incidental.
- Slyness – because if it’s french toast, you can have it for breakfast;
- Laziness – because I don’t have the patience to make things with yeast. And I hate cleaning up after deep frying; and
- Incidental health benefit – because it’s not deep fried and it’s made using bread, it’s only 230 calories per serving. Less actually, because the nutrition analysis doesn’t take into account that rounds are cut out of the bread so you don’t actually use a whole slice.
It really is ridiculously easy to make. You simply make jam sandwiches out of rounds cut out from ordinary white bread, dip it in an egg mixture, cook until golden then dust with sugar. The only thing to remember is to make sure you don’t spread the jam all the way to the edge because otherwise when you are handling it the jam might ooze out.
Cutting the bread into rounds is optional – I did it because it makes it look more like jam doughnuts, but you don’t have to do this. For me it served an extra purpose because I need bread crumbs to make something I have planned for the weekend so I saved the off cuts for that. A great tip for cutting rounds out of bread is to use a large tinned tomato can (empty and washed). It’s the perfect size for pressing large rounds out of most sandwich breads. In this particular case the loaf I was using was smaller than usual and the can was too big so I had to cut the rounds out with a knife ( just stacked them and did 3 at a time).
I’ve been on a French Toast mission lately. Here are the other ones I’ve shared. If I had to pick one to take with me to a deserted island, it would have to be the Parmesan French Toast. It is everything you know and love about french toast in savoury form, with a golden crunchy cheesy crust. SO GOOD!
More Tasty French Toast Recipes
- 6 slices white sandwich bread, stale, 1.5cm/0.6" thick (see notes)
- 3 tbsp strawberry jam
- 3 tbsp caster sugar
- 1 egg
- 2 tbsp milk
- 2 tbsp butter
- Optional: Cut the bread into rounds, as large as you can. See notes for tip.
- Spread 1 tbsp of strawberry jam into the middle of 3 of the rounds, leaving an edge of about 1cm / ¼" so when you put the sandwich together, the jam does not ooze out of the side. (See photo below) Put sandwich together.
- Place egg and milk in a small bowl and beat lightly.
- Spread sugar on a small plate.
- Heat butter in large non stick pan over medium high heat.
- Quickly dip each side of a sandwich into the egg mixture, then roll the edge in the egg mixture as well. Then place in the pan. Repeat with remaining sandwiches.
- Cook each side for around 2 minutes, until a deep golden brown.
- Remove from the pan and immediately place on the plate with the sugar to coat each side and the edges. The faster you get it from the pan into the sugar, the better the sugar will stick.
- Serve warm or at room temperature.
2. So the "doughnut" holds its shape and doesn't flop when you pick it up, it is best to use either thick slice sandwich bread or a block loaf you can cut into 1.5cm/0.6" slices. Also using stale bread helps keep it's shape.
3. If you don't have stale bread on hand, just pop it in the toaster and lightly toast it. That will take the moisture out and make it like it is stale bread.
4. I usually use a large tinned tomato can (empty and washed) to press rounds out of the bread. It's the perfect size for the bread I use. But the day I made this the loaf was smaller than usual so I had to cut it using a knife instead.
5. You won't use all the sugar. But if you use less it is difficult to get an even coat.
6. You need to use caster sugar which is a finely grained sugar. If you use normal sugar then the granules will be too large and won't stick to the french toast. The alternative to coating with sugar is to dust it with icing sugar. But you will need to wait until the french toast cools before doing this otherwise the icing sugar will just get absorbed.
7. You can make these ahead about 4 hours, making them perfect for entertaining. They do not keep much longer than this because they start to sweat. I tried rolling them in sugar again but it didn't stick. Dusting with icing sugar also doesn't work because the sweat just absorbs it.
Nutrition takes into account that though the recipe calls for 3 tbsp of sugar, only 1 1/2 tbsp (at most) actually sticks to the french toast.