This recipe is excellent. The small addition of flour and sugar really helps the browning, giving it a crisp exterior while the interior nice and light without any sogginess. The recipe writer has really earned accolades. Now, to solve the problems noted by some reviewers: 1. The problem of cinnamon settling to the bottom -- yes, the ground cinnamon does clump together, making it sink. To prevent this, blend the ingredients in a blender, food processor, or with a stick blender. The cinnamon will distribute more evenly than with a whisk or eggbeater. If you leave the mixture sitting for any length of time, re-blend before dipping the bread. 2. Not enough cinnamon flavor -- Mix the batter the night before and refrigerate, the flavors should intensify. Re-blend before using. (see above). Always use fresh cinnamon (not stuff that has been in your kitchen for a year.) Also double the cinnamon or sprinkle each slice separately. 3. Sogginess -- If you are getting soggy French Toast with this recipe, it is not the fault of the reipe. Here are a few thing you might do better: a. Use thick slices of slightly stale or dried bread -- Texas toast style is best. If the bread is fresh, dry it a bit in a warm oven. b. Saturated the bread, do not soak it in the egg mixture. Each side of bread should sit in the egg mixture for a few seconds only. c. Use a hot skillet or griddle with about 1/4" hot oil (Crisco is best, but canola is ok). Replenish oil as needed between slices.
Was this review helpful?
3 users found this review helpful
This recipe is excellent. The small addition of flour and sugar really helps the browning,...