Breaded French Toast

Breaded French Toast

Maggie-Cat

"What's better than French toast? BREADED French toast! The crispy outer coating melts in your mouth, pairing perfectly with the soft center. It's simple to prepare, you just need a skillet for this one."
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Ingredients

10 m servings
Serving size has been adjusted!
Original recipe yields 2 servings



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Directions

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  1. In a medium bowl, lightly beat your eggs. Add vanilla, cinnamon, and milk/cream, and mix thoroughly by hand. On a plate, sift together the flour and cinnamon for breading. Heat a skillet to medium-medium high (my stovetop settings are from 1-10 and I found 7.5 was perfect for me), and place butter in pan, using enough to cover the entire bottom, creating a shallow pool. Dip bread in the egg batter and wet both sides. Next, place the wet bread in the flour and cover both sides, being careful not to tear the bread. (**You may even double batter if you like, but be very careful as the bread becomes heavy and will tear easily. Double battering also will require more egg mixture.**) Place the breaded slices in the pan to fry in the butter. Turn after 1-2 minutes, or until cooked to your preference, and repeat on opposite side. Dredge French toast through the butter in the skillet as you remove it from the pan, place on plate, and sprinkle with brown sugar. The brown sugar should dissolve and caramelize in the hot butter, yum! Serve with syrup if desired.

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