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Vertical close-up of sugar-coated French toast rounds with strawberry jam filling.

Jam Jelly Doughnut French Toast

Jam-filled French toast rounds dipped in egg and milk, pan-fried in butter, and coated in sugar for a quick breakfast that tastes like a strawberry jam doughnut.
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Prep Time 10 minutes
Cook Time 6 minutes
rest time 0 minutes
Total Time 16 minutes
Servings: 3
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 305
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Jam French Toast:
  • 6 slices white sandwich bread about 1/2 inch thick (about 150 g)
  • 3 tablespoons strawberry jam 60 g
  • 1 large egg
  • 2 tablespoons milk 30 ml
  • 2 tablespoons butter 28 g
For the Sugar Coating:
  • 3 tablespoons superfine sugar 38 g

Equipment

  • Large round cookie cutter or drinking glass
  • Cutting board
  • Shallow bowl
  • Small plate
  • Nonstick skillet
  • Spatula

Method
 

  1. Cut six large circles from the bread using a round cookie cutter or a drinking glass.
  2. Spread 1 tablespoon strawberry jam over three bread circles, leaving a small border around the edge.
  3. Top with the remaining bread circles and press gently around the edges to seal.
  4. Whisk the egg and milk together in a shallow bowl. Add the sugar to a separate plate.
  5. Melt butter in a nonstick skillet over medium heat.
  6. Dip each jam sandwich briefly in the egg mixture, coating both sides and the edges.
  7. Cook for 1 1/2 to 2 minutes per side until golden brown and hot through.
  8. Transfer directly to the sugar plate and coat both sides and edges while warm.
  9. Serve immediately.

Nutrition

Calories: 305kcalCarbohydrates: 44gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 77mgSodium: 280mgPotassium: 95mgFiber: 1gSugar: 16gVitamin A: 440IUVitamin C: 1mgCalcium: 75mgIron: 2mg

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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