Doughnut French toast

1) Beat the eggs with the milk and vanilla in a wide, shallow bowl.

2) Soak the bread halves in the eggy mixture for 5 minutes on each side.

3) Heat the butter and oil in a frying pan and fry the egg-soaked bread until golden and scorched in parts, on both sides.

4) Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

Cook's Tip:
You can, if you like, turn this into a dinner party doughnut-allusive dessert by whizzing up 150g hulled strawberries, 4 tbsp icing sugar and a spritz of lemon juice in the blender, to make a sauce to pour or puddle over.