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 ...
Recipe by: Chef: Gary Mehigan, photo by me. Ingredients: 1 small carrot, finely grated 30 g unsalted butter 100 ml water 400 g minced veal...
INGREDIENTS 17 Unit/s Redskins (Small 8cm Ones) 1 bottle of ABSOLUT VODKA METHOD Blending Instructions: Take a full bottl...