Doughnut French Toast with Bacon

This recipe was my very first blog post - now, over four years ago. Published in October 2010, with a not-fantastic camera, small image and too much photoshop, this is how my journey into blogging began.

Now, four years later, I can happily say I leave photoshop to the pros, and have a camera that fills my heart with joy (thanks, - but still, my love of French toast remains. This is adapted from a Nigella recipe for doughnut French toast - effectively French toast, generously dusted with cinnamon sugar when it comes out the pan. And yes, it does taste like doughnuts. Topped with crispy fried bacon bits, this is a special weekend treat - and now, a nostalgic one for us. 

We used, what is effectively, 'pot brood'. It provides, large, fresh, soft slices - perfect for soaking up the egg and cream mixture. Yes, cream - we're going all out with this one - why use milk when you can use cream?

Serves 2

4 slices of farm loaf or pot brood
100ml cream
3 eggs
2 tbsp butter, for frying

To serve:
ground cinnamon

caster sugar
crispy bacon bits

Method:Mix the cream and eggs and place in a shallow rectangular dish, large enough to accommodate the four slices of bread. Place the bread in the dish, and prick the slices with a fork to encourage them to absorb as much of the mixture as possible. While this is soaking, place a non-stick frying pan on a medium-high heat and add the butter.

Turn over the slices of bread carefully, and allow them to absorb the remaining cream / egg mixture. Using an egg lifter, transfer each slice into the frying pan - in batches, if necessary - and fry until golden brown on each side.

As soon as they come out the pan, sprinkle them generously with cinnamon sugar and top with bacon. Eat immediately.

All images taken with a Canon EOS 600D from


Post a Comment


Meet the author

Google analytics

On Twitter : @AGorgeousLifeSA

On Instagram : @agorgeouslife