5.0 from 6 votes
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
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course:
Breakfast
Ingredients
- 6 lices 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.
Cup of Yum
Notes
- (Note you could use the whole container of pancake batter if you wanted). You could also use thick sliced hot cross buns too.