Prep 10 mins
Cook 25 mins
This Stuff is killer good, and if you follow the whole recipe you'll probably have leftovers. Not to worry, freezes well. This is not every day eating, but enjoy it when you can.
- Mix all ingredients in a large bowl.
- Mix coating in a smaller bowl.
- Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make). Cook 3 minutes on each side.
- When golden brown, Remove, pat with paper towel to remove excess oil.
- Sprinkle bread with coating.
- To Freeze: Cool and then store in ziplock freezer bags. To reheat: We just put one piece in the microwave at a time for about 30 seconds per side until heated through.
This is not my usual milk/eggs french toast! It is so much better! The batter makes a nice crispy coating on the bread and lends a nice texture and flavor. I used stale regular bread that was going to waste. I halved the recipe and still had batter after 10 slices.
I am actually rating this recipe on behalf of my 11 yr old daughter who made this for breakfast today. And we all agree that is was great french toast. She may have to set up her own cookbook because mom is always sending her recipes and glad to see her trying them.
No need for syrup, honey, fruit or any other adornments on this French Toast! It is wonderful just the way it is. I halved the recipe for my family. (only 3 of us). The only other change I made was to use confectioner's sugar and cinnamon for the topping. Very nice recipe, Ridgley. Thanks for sharing!