Cinnamon Donut French Toast
4 teaspoons vanilla extract
60ml full-fat milk
4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
25g butter, plus a drop of flavourless oil for frying
50g caster sugar
1 teaspoon of Cinnamon (made with TBD Imports Imports Red Ape Cinnamon)
Serving Size : Serves 2
1.Beat the eggs with the milk and vanilla in a wide, shallow bowl.
2.Soak the bread halves in the eggy mixture for 5 minutes a side.
3.Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
4.Put the sugar and cinnamon on a plate and then dip the cooked bread in it until coated like a sugared doughnut.
Scanned from the 10th Edition Aerophos cookbook July 1955 This book was a staple in Australian kitchens throughout the 1950s Sometimes ...
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