Southern Fried French Toast

Submitted by Miss Erin C.

"My mom used to make fried french toast on special occasions, it was a family favorite. It has a nice crispy coating on the outside. I like a good loaf of thick cut French bread for this."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 2-4

ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 4 eggs
• 1⁄2 cup milk
• 1 teaspoon vanilla
• 1⁄4 teaspoon cinnamon
• 8 slices French bread
• oil, to fry

directions

1. Mix the flour and the baking powder together.
2. Add the eggs and mix until it a smooth paste.
3. Add milk gradually until it reaches the consistency of pancake batter.
4. Add vanilla and cinnamon.
5. Heat a frying pan with 1/2" of oil over medium heat.
6. Dip pieces of bread into the batter.
7. Gently place the bread into the oil, fry until golden on each side.
8. Drain on paper towels and sprinkle with powdered sugar.
9. Serve with warm syrup and butter.
10. I use Ming Tsai's 8-Spice Powder instead of cinnamon, it's got cinnamon, allspice, anise, cardamom, ginger, fennel, clove and cumin in it.
11. I got mine at Target, it adds a very exotic flavor.

Reviews

[Aimee P.]

Fried with butter not too hot or the butter will burn. Med-high was perfect then turned down to medium. It was just like my Mema's. Yum!

 

[EccentricQueen]

I love this toast! Nice and crispy on the outside- moist and soft on the inside. I didn't find anything to be too dry at all. I suggest that also maybe leaving it in the batter a little longer if its too dry- and don't forget to add the milk like it says otherwise it will be that way. I made my batter a little thicker and let it soak a second and THEN fried it. GREAT STUFF!

 

[imisstherain]

I found the toast to be very dry. Maybe if you cut down on the flour portion, and poke holes in the bread when dipping into the batter, it might not be so dry tasting.

 

[Brenda Tanner-Hebb]

Great ! I just made this for my two this morning. They loved this battered ried french toast. I fried them in butter to get that salty taste around the edges. Thanks for a great receipe!