Reviewed: Apr. 25, 2002

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.

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Reviewer:

MARIAHAN

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Bend, Wisconsin, USA

Reviewed: Dec. 8, 2002

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.

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Reviewer:

KATHY_TX

Reviewed: Sep. 16, 2005

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.

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Reviewer:

LANDJ0213

Cooking Level: Expert

Home Town: Richton Park, Illinois, USA

Living In: Crown Point, Indiana, USA

Reviewed: Sep. 26, 2005

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!!

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Reviewer:

Pork Chop in a Can

Reviewed: Sep. 5, 2005

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!

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Reviewer:

ANGIEBUYS

Cooking Level: Intermediate

Reviewed: Nov. 26, 2007

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!

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Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

Reviewed: Feb. 11, 2010

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!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Oct. 22, 2005

This was very very good. The toast was not too soggy, just right. I also tried adding some mashed banana to the second half of what I made and it was perfect as well. :) Enjoy this one.

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Reviewer:

Jason Lundberg

Reviewed: Sep. 23, 2005

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!

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Reviewer:

FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Oct. 29, 2005

This was good, but not the greatest french toast I've ever had. It appealed to me because many reviewers said it was not soggy, but I found it a little too dry. Perhaps because I used a denser bread (challah bread) with pretty thick slices? Overall good taste, it just didn't wow me.

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