Breakfast recipes have been anything but frequent on this column. That is mostly because I rarely take breakfast. However having leftover bread from last night’s dinner and a personal policy of not wasting led me to this recipe.

Admittedly, it’s a sweet breakfast but if you’re like me and have odd cravings at odd hours, this is just your ideal morning food. But if you’re a strict no-sweets-until-it’s-after-12 PM kind of person, this works well then too. Serve it with your evening cup of tea or eat it as dessert with a scoop of ice cream and strawberries.

It takes only a few minutes to conjure, tastes fantastic and can be customised to suit your preferences.


 

Ingredients

3 slices of bread
2 eggs
¼ cup of milk
4 tsp of vanilla essence
¼ cup of icing sugar
1 tbs of butter
1 drop of vegetable oil

 

Directions

Slice crusts of the bread slices and cut them in to halves.

In a (slightly) heavy based bowl, whisk eggs, milk and vanilla essence.

Take bread halves, soak it (on both sides) in the egg mixture and set aside.

Add butter and vegetable oil in to a skillet and heat up on a medium high flame.

Fry the bread halves on both sides and set aside for minute.

Put the sugar on a plate and dip the cooked bread in the sugar until it looks like a doughnut.


 

Disasters, Warnings and Tips

This is another Nigella based Recipe. Obviously.

Serve this with strawberries.

Ensure the skillet is hot, so the bread becomes crispy.

For optimum results, use the sandwich square sized bread slices.

4 teaspoons of vanilla may seem a lot, but do not reduce the amount in any way.

A drop of oil is a drop of oil. Nothing more.

When frying scorch your bread a little.

Icing sugar melts pretty quickly in general, so don’t dip hot bread in it.




Text by Shazzana Hamid