Description

Indulge in a delightful twist on classic French toast with these Jam Jelly Doughnut French Toast sandwiches. Made by sandwiching strawberry jam between slices of bread, dipping them in an egg mixture, and pan-frying to golden perfection, these treats are then coated in sugar for that perfect sweet crunch. Perfect for breakfast or brunch, they offer the nostalgic flavor of jelly doughnuts with the comforting texture of French toast.

Ingredients

Scale

Jam Jelly Doughnut French Toast

6 slices white sandwich bread, stale, 1.5cm (0.6″) thick
3 tbsp strawberry jam
3 tbsp caster sugar
1 large egg
2 tbsp milk
2 tbsp butter

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Instructions

Prepare the Bread: Optional: Cut the bread into round shapes as large as possible for a doughnut-like appearance. This helps mimic the shape of a classic jelly doughnut.
Make Jam Sandwiches: Spread 1 tablespoon of strawberry jam onto the center of 3 of the bread rounds, leaving about a 1cm (1/4″) edge to prevent the jam from leaking out. Then place the remaining bread slices on top to form sandwiches.
Mix Egg and Milk: In a small bowl, lightly beat together the egg and milk until well combined.
Prepare Sugar Coating: Spread the caster sugar evenly on a small plate for coating the cooked sandwiches.
Heat Butter in Pan: Melt the butter in a large non-stick pan over medium-high heat until bubbling and hot.
Dip and Cook Sandwiches: Quickly dip each side of the jam sandwich in the egg mixture, including the edges, then place immediately in the hot pan. Repeat for remaining sandwiches.
Fry until Golden: Cook each side for about 2 minutes or until deep golden brown and cooked through.
Coat with Sugar: Remove the sandwiches from the pan and promptly place them onto the sugar plate, coating all sides and edges while still warm to ensure the sugar sticks well.
Serve: Enjoy the Jam Jelly Doughnut French Toast warm or at room temperature for the best flavor and texture.

Notes

Using stale bread helps prevent the sandwiches from becoming too soggy when dipped in the egg mixture.
Cutting the bread into rounds mimics the traditional doughnut shape and is optional but adds a fun twist.
The quicker you transfer the hot toast to the sugar, the better the sugar will adhere to the surface.
For a variation, try other fruit jams such as raspberry or blueberry.
Use caster sugar for a fine, even coating; granulated sugar can be substituted but may be coarser.