A balanced diet is one of these in each hand: Camp doughnuts (jam eggy bread)

A balanced diet is one of these in each hand: Camp doughnuts (jam eggy bread)

How to Make Camp doughnuts (jam eggy bread)

Preparation time:

less than 30 mins

Cooking time:

10 to 30 mins


Serves 2




  • 50g/2oz butter
  • 4 slices white farmhouse bread
  • 3 tbsp blackcurrant or blackberry jam)
  • 2 large free-range eggs
  • 50ml/2fl oz milk
  • 25g/1oz caster sugar
  • ½ tsp vanilla extract
  • 4 tsp sunflower oil
  • whipped cream, to serve (optional)

For the cinnamon sugar

  • 25g/1oz caster sugar
  • 1 tsp ground cinnamon


  1. Butter two slices of the bread and spread them thickly with the jam. Sandwich with the remaining slices.

  2. Whisk the egg, milk, sugar and vanilla together in a large bowl.

  3. Make the cinnamon sugar by mixing the caster sugar and cinnamon together and scattering over a small baking tray.

  4. Heat 2 teaspoons of the oil and the remaining butter in a large non-stick frying pan over a medium heat. Soak one of the sandwiches in the egg mixture for 8–10 seconds on each side and place gently into the hot pan. Cook for 2-2½ minutes on each side, or until golden-brown and hot through. It’s important to do this on a medium heat so the mixture has time to puff up and cook in the middle without burning. Remove the sandwich from the pan and turn in the cinnamon sugar while you repeat the process with the second sandwich.

  5. Cut in half diagonally and put on plates. Serve with whipped cream (see tip below).

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