Doughnuts are a weakness of mine. Mind you, not just any old doughnut will do… I like mine without any filling, rolled in sugar, and no strong flavours. For me, simple is always best. 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 teaspoons of cinnamon to the caster sugar instead.
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.
Put the eggs, milk, orange zest and vanilla bean paste in a bowl and beat until evenly combined. Pour
into a shallow dish with a flat base and soak 2 slices of brioche in the mixture for about 45 seconds
before flipping them over and soaking for another 45 seconds. 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. Repeat with the remaining
2 slices of brioche. Serve immediately.