© J Sainsbury plc 2020
Via: PR
Cardamom doughnut brioche French toast
"This dish was inspired by domestic goddess Nigella Lawson’s doughnut French toast recipe from her book Nigella Express, which became a family favourite. While I love ordinary French toast, I tend to alternate between cinnamon and cardamom flavours for this recipe, so if you want to go with the cinnamon version, omit the cardamom and add 2 heaped tsp of cinnamon to the caster sugar instead"
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Ready in 15 minutes
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Cooking time 4 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 100g caster sugar
- Seeds from 4 green cardamom pods, ground using a pestle and mortar
- 2 eggs
- 2 tbsp milk
- Zest of 1 unwaxed orange
- 1 tsp vanilla bean paste
- 4 slices of brioche, each 2.5cm thick
- 50g butter
Method
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1
Heat a large frying pan over a medium heat. Combine the sugar and cardamom powder in a bowl until evenly blended. Pour the mixture on to a flat plate and smooth it out.
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2
Put the eggs, milk, orange zest and vanilla bean paste in a bowl and beat until evenly combined.
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3
Pour into a shallow dish with a flat base and soak 2 slices of brioche in the mixture for about 45 seconds. Flip them over and soak for another 45 seconds.
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4
Meanwhile, melt half the butter in the warm pan. Fry the 2 soaked slices of brioche for 2 minutes on each side until puffed up (which indicates that the egg is cooked) and golden brown. Immediately place the cooked brioche slices in the cardamom sugar, coating it well on both sides, then transfer to a plate.
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5
Repeat with the remaining 2 slices of brioche and serve immediately.
