Recipe by Bonnie
"This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!"
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12 thick slices
I love this recipe, and I had been searching for a good French toast recipe for a while. This one is the winner of all those I've tried. We used Texas Toast type bread and it came out delicious. A few notes: You must mix/whisk the egg mixture before dipping new bread in the mixture, because the cinnamon rises to the top and will disappear with your first few slices made if you don't kep mixing as you go. Also, I find that Butter Flavor Crisco works well for frying these; it produces an even golden appearance and when new butter is added to the hot pan as you make successive pieces, it does not burn/get dark like butter or margarine can. (I also use Butter Crisco to make grilled cheese. Sounds weird, maybe, but tastes and looks great.) I also added a little nutmeg to the mixture the second time I made this. The leftover French toast can be stored in the fridge or freezer and reheats well (nice and crispy on the outside) in the toaster.
The taste was pretty average... I still prefer my usual method/recipe over this. However, I was impressed with the fact that this does come out very fluffy!
This recipe is wonderful. I made French Toast with this recipe and froze it with wax paper between each slice and it made really quick and easy breakfast for my teenagers, they just tossed them in the microwave and they were as good as freshly made.
The milk mixture does need to be stirred up frequently because the flour does tend to settle on the bottom of the bowl.
This is the only way I'll make my french toast. It tastes like a restaurant's. The flour is the secret. Instead of adding cinnamon to the batter, I dip the bread, flip, sprinkle with cinnamon, put on the griddle (cinnamon side down), and sprinkle on the other side. I love it with cinnamon.
We enjoyed the idea and tweaked the recipe a little;we doubled the cinnamon,added 2 pureed bananas and shot of dark rum to the mixture.Grand Marnier works well too.That'll cure what ails ya!!
Delicious! Every french toast recipe I've ever used turned out soggy, but not this one. I added more cinnamon (1 1/2 tsp total) and an extra tsp. of vanilla. I also used brown sugar instead of white sugar. This will be a staple in out house!
This recipe got rave reviews from everyone (including my best friend's little 2 year old :-P). The flavor and texture were perfect. I had day old Challah on hand which I was thrilled about, because that's the secret to making perfect French toast. Next time you make these, definitely use Challah and not just any old bread. That's how the restaurants get it so perfect, and that's the secret to making it like they do. Also, let it soak up all the liquid... the more liquid it soaks up, the better it tastes. I'll certainly be making these again!
Great recipe for french toast! I never thought flour would make a difference - but it thickens up the egg mixture nicely. I doubled the vanilla and added some nutmeg. It turned out nice and crispy. I served it topped with powdered sugar, butter and a healthy dose of maple syrup. Just what my husband needed after shoveling a ton of snow!
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy French Toast
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 24
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