This strawberry jam French toast turns six slices of sandwich bread into three warm, sugar-coated rounds. The center is filled with strawberry jam, while the outside is dipped in egg and milk and pan-fried in butter. It has that jam-doughnut feel without making a yeast dough or deep frying.
You only need about 16 minutes for this small batch. Have the sugar plate ready before cooking: the coating sticks best while the toast is still warm and buttery. For a sweet-and-savory brunch, add a French omelette alongside it.
Table of contents
Ingredients
- 6 slices white sandwich bread (about 150 g): use slices about 1/2 inch thick. Slightly stale bread is easier to handle; lightly toast fresh bread first, as noted in the recipe card.
- 3 tablespoons strawberry jam (60 g): divide between the three sandwiches, 1 tablespoon each.
- 1 large egg and 2 tablespoons milk (30 ml): whisk together for the coating.
- 2 tablespoons butter (28 g): for pan-frying.
- 3 tablespoons superfine sugar (38 g): spread on a separate plate for coating the warm toast.
Let’s Make Strawberry Jam French Toast
- Use a large round cookie cutter or glass to cut six circles from the bread slices. Save the bread scraps for breadcrumbs, croutons, or another recipe. For a savory breakfast using simple bread and eggs, try this Bread Omelette Recipe with cheese, vegetables, and crisp golden toast.
- Spread about 1 tablespoon of strawberry jam over three bread circles. Leave a small border around the edges so the jam does not leak while cooking.
- Place the remaining bread circles on top and press the edges together gently to make three jam-filled sandwiches.
- Whisk the egg and milk together in a shallow bowl. Place the superfine sugar on a separate plate.
- Dip one jam sandwich briefly into the egg mixture, coating both sides and the edges. Because sandwich bread is thin and filled with jam, dip it only long enough to coat it without letting it become too soft. See Food52’s French toast guide for more tips on getting the right soak.
- Melt the butter in a nonstick skillet over medium heat.
- Cook for 1 1/2 to 2 minutes per side, until deep golden brown and warmed through.
- Transfer the hot French toast straight onto the sugar plate. Coat both sides and the edges with sugar while it is still warm so the fine sugar sticks evenly to the buttery crust. For another warm sugar-coating method, see King Arthur Baking’s French toast sticks recipe.
- Serve warm with extra strawberry jam if desired. For a more filling weekend breakfast, pair it with this High-Protein Greek Yogurt Bowl topped with fresh fruit and granola.
How to Keep the Jam From Leaking
Keep the jam in the middle, with a clear border around the bread. One tablespoon per sandwich is enough; more filling makes the edges harder to close. Gently press the top piece onto the bottom one before dipping.
Use a quick dip to coat both faces and the edges. The bread should hold together when you lift it, rather than feel saturated. Cook over medium heat for the original 1 1/2–2 minutes per side, until golden and hot through. If the outside colors too fast, lower the heat so the center can warm without scorching the bread.
Common Mistakes to Avoid
Adding too much jam: Stick with about 1 tablespoon per sandwich.
Spreading jam to the edge: Leave a border so the filling stays enclosed.
Using bread that is extremely soft: Slightly stale bread is easier to handle.
Soaking too long: A quick dip is enough.
Cooking over high heat: Medium heat gives the bread time to brown evenly.
Waiting before adding the sugar: Coat the toast while it’s still warm and buttery.
Pressing the sandwiches too aggressively: Gentle pressure is enough.
Serving and Preparing Ahead
Serve straight from the pan after coating in sugar. These rounds are already sweet, so a plain Greek yogurt bowl or eggs makes a good partner. If you have strawberry jam left in the jar, use it for jam thumbprint cookies another day.
For a head start, assemble the jam sandwiches a few hours ahead and refrigerate them. Keep the egg mixture separate, then dip, cook and coat just before serving. This keeps the bread from sitting in the liquid and losing its shape.
FAQs
Yes, but stale bread works better because it absorbs less egg mixture. Lightly toast fresh bread before using it.
The jam may be too close to the edge or the sandwich may be overfilled. Leave a small border around the bread before sealing it.
No. You can make square jam-filled French toast sandwiches instead.
Yes. Raspberry, blueberry, cherry, apricot, and mixed berry jam all work well.
You can assemble the jam sandwiches a few hours ahead and refrigerate them. Dip and cook them just before serving.
Yes, but wait until the French toast cools slightly before dusting. Powdered sugar can melt quickly on very hot French toast.
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Strawberry Jam Donut French Toast
Ingredients
Equipment
Method
- Cut six large circles from the bread using a round cookie cutter or a drinking glass.
- Spread 1 tablespoon strawberry jam over three bread circles, leaving a small border around the edge.
- Top with the remaining bread circles and press gently around the edges to seal.
- Whisk the egg and milk together in a shallow bowl. Add the sugar to a separate plate.
- Melt butter in a nonstick skillet over medium heat.
- Dip each jam sandwich briefly in the egg mixture, coating both sides and the edges.
- Cook for 1 1/2 to 2 minutes per side until golden brown and hot through.
- Transfer directly to the sugar plate and coat both sides and edges while warm.
- Serve immediately.
Nutrition
Video
Notes
- Use slightly stale bread for the best texture. If your bread is fresh, lightly toast it before cutting the circles.
- Do not spread jam all the way to the edges because it can leak into the pan.
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