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« coffee toffee crunch pie | Main | bananas foster »
Wednesday
Mar212012

fluffy french toast

Yes. It's French toast.

Bread.

Sweet, sweet bread.

And the secret to this French toast's fluffiness is...FLOUR.

Bring on the gluten

And then add a little more.

Because fluffiness with a nice bit of cinnamon and a little butter and a drizzle of maple syrup sounds like a freaking fabulous breakfast to me any day of the week.

And that's another thing -- this recipe works with that bag of bread most of us have up on the shelf.

That thin, soft whole wheat (or whatever) sandwich bread.

Sure, brioche sounds fantastic.

Sure, you can use "day old" bread or toast your bread before you "French toast" it or use whatever other trick they say works.

But I don't have brioche on the average day.

Nor do I regularly bake bread in order to have "day old" bread.

And I just don't feel like adding the extra step of toasting my bread before I soak it.

This recipe works fabulous on that loaf right out of the bag. 

It grills up golden brown, crispy around the edges, with a soft custardy center (my favorite).

Awesome, easy, fluffy French toast.

Fluffy French Toast

adapted from Allrecipes
makes 7-8 slices

  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 3 eggs, slightly beaten
  • scant 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon granulated sugar
  • 7-8 slices whole wheat bread (or the bread of your choice!)
  • Butter or oil, for greasing pan

In large bowl, add flour and slowly whisk in milk until well combined. Whisk in the eggs, salt, cinnamon, vanilla extract and sugar until well combined.

Heat a skillet or flat-top grill over medium-high heat. Allow butter to melt and bubble in pan.

Place a slice of bread in the cinnamon-custard mixture, flipping several times to fully coat. You want the bread to be thoroughly drenched but not completely falling apart.

When pan is nice and hot (almost smoking), carefully place fully-coated slices of bread in pan. Cook over medium-high until bottom of toast is crisp and golden brown. Flip and cook for another couple of minutes, until bottom is golden brown. 

Serve hot off the grill, buttered and drizzled with maple syrup.

Note: You can freeze french toast to serve up the next morning or a month from now. Wrap up the slices in plastic wrap or parchment paper and place in a freezer bag. Just pop them in the toaster and they're ready to eat!

Reader Comments (2)

This recipe sounds fabulous! =)

February 10, 2013 | Unregistered CommenterMelissa

Thanks, Melissa!

February 10, 2013 | Registered Commenterblackjack bakehouse

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