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Issue 270: French Toast Fingers

Chavi Feldman and Faigy Grossman

A delightful variation of the classic sufganiyot

Wednesday, April 18, 2018

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Photography by Dan Engongoro

A delightful variation of the classic sufganiyot! Enjoy these fantastic fingers with your favorite choice of fillings; we liked them all!

INGREDIENTS

SERVES 4

Ingredients
  • - 8 slices white bread
  • - fillings of your choice: raspberry jam, caramel sauce, chocolate/hazelnut spread …
  • - 3 eggs
  • - ¼ cup milk — soy or regular
  • - 1 Tbsp vanilla sugar
  • - oil, for frying


PREPARATION

Trim crusts of bread. Spread 4 slices with your choice of filling; cover with remaining 4 slices to form sandwiches. Cut each sandwich into 3 pieces vertically, forming “finger sandwiches.” Beat eggs, milk, and vanilla sugar in a medium-sized bowl. 

Heat oil in a large frying pan. Carefully dip fingers into egg mixture, and place in pan. Fry on all four sides, until fingers are golden brown. Remove to paper towel–lined dish to drain. Continue with remaining fingers until all are fried. Sprinkle fingers with confectioners’ sugar if desired.

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