Doughnut French Toast- Easter Brunch
Easy and quick, it's a treat for brunch at Easter or any time. This recipe uses Australian cup measurements
Ingredients
- 6 slices fruit bread cafe style thick fruit bread crusts removed and cut into 3 to 4 fingers
- 175 gram pancake mix dry I used organic Kialla brand
- 300 ml milk
- 250-300 ml neutral oil
- 200 gram caster sugar 1 cup
- 1 tablespoon cinnamon
Chocolate Sauce
- 50 gram caster sugar 1/4 cup
- 50 ml water 1/4 cup
- 125 ml cream 1/2 cup
- 100 gram dark chocolate 70%,chopped
Strawberry Sauce Dip
- 250 cup Strawberry jam 1
- 50 ml lemon Juice 1/4 cup
- 200 gm Berries or any other fruit you like to dip chocolate sauce to serve with it.
Instructions
- You'll need a frypan and some kitchen draining paper
- Prepare the bread fingers and set aside
- Mix the sugar and cinnamon and pour onto a flat plate
- Mix the pancake mix with the milk. Whisk till dissolved.(You can use the whole container if you prefer)
- Put the ingredients for the choc sauce in a pot. Add the sugar, cream and water and heat with out boiling. Take off the heat cool slightly and stir in the chopped chocolate till dissolved. Pour into a bowl
- Mix the strawberry jam and the lemon juice and stir over a low heat till melted together and saucy. you can add a couple of tablespoons of water to this sauce to thin if needed. Pour into a bowl
- Heat the fry pan over medium heat and add about 2 cm (1/2 inch) oil. Drop a small piece of bread into the oil to test the heat. It should bubble.
- Dip the fingers into the pancake mix, coating very well and drop into the hot oil. Don't over crowd. Lightly brown on each side then drain on paper.
- Roll in cinnamon sugar and serve immediately while warm with the fruit and sauces.
Notes
(Note you could use the whole container of pancake batter if you wanted).
You could also use thick sliced hot cross buns too.
You could also use thick sliced hot cross buns too.