This recipe produced perfect, restaurant-style french toast for us. I doubled it, and used a full loaf of Texas toast (17 slices). I made it the night before, cooled on wire racks, then stored in fridge for a quick Easter morning reheat in the toaster and it was still beautiful and crispy. My only alteration was to double the amount of cinnamon and add brown sugar in equal proportion to the white sugar. I whisked the dry ingredients together before adding the milk and fried in a combination of half butter, half butter flavored crisco. This is our new keeper! Thank you!
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This recipe produced perfect, restaurant-style french toast for us. I doubled it, and used a...