By Doglover61(aka Earnhardt) on May 04, 2004
Photo by Junebug
Photo by Junebug
"I do not remember where I got this recipe, but my husband says it tastes just as good as what he had at Denny's. I am just amazed at all of the great reviews on this recipe!! My family loves it, so I thought I would share it here and I'm so glad I did because it seems you all love it just as much!!! Thanks to all of you who have tried it!"
Serving Size: 1 (87 g)
Servings Per Recipe: 6
"First, and foremost, this recipe ROCKS!! Secondly, I have noticed a good bit of people are having issues with lumps or floating cinnamon. Best advice I can give, after experimenting with a few ways of doing it, is to mix your dry ingredients first. Followed by your milk, but like a third of it at first to get it wet. Add yours eggs in last. This should help get things well on their way with way less lumps. Enjoy!"
"This is my 3rd time of using this recipe and I absolutely love it!! I've been on WW in the past and was looking for ways to slim down the recipe - so this time I used "Soft" 100% whole wheat bread, wheat flour, non-fat milk, and cut the sugar down to about 1/4 cup. It was great!! My husband (who is a picky eater) and my 2 year old son loved it!!
Also....this makes quite a bit of french toast, I think I used about 3/4 of a loaf of bread. So what we have left over I put in a zip lock bag in the freezer, and then for a quick breakfast you just pull out a couple slices and throw in the toaster (I usually have to put it in twice in our toaster) and it comes out great!!"
"Word's cannot describe how wonderful this recipe is. Every other week, I make up large batches of it to put in the freezer. My kids pop a couple of slices into the microwave and have a delicious, hot breakfast before school. Thank you so much for posting this!"
"Very easy and delicious! However, I found that no matter how low I set my stove, my slices were burning when I used butter to cook them. I switched to canola oil and things came out much better. I'd recommend just putting some butter on top when serving for that butter flavor (even better, whipped butter like Denny's does), or use only clarified butter to fry these up in your frying pan.
Mixing the dry ingredients together in a small bowl then adding to the egg mixture helps it all combine with no lumps.
I used Whitewheat bread, which was perfect -- just enough crust, thickness and chewiness to it, and did not soak up too much batter. I also added a tiny splash of orange extract (could also use orange juice,) since I've noticed when eating french toasts at restaurants, there's often hint of orange flavor that adds a bit of unexpected and sophisticated yumminess.
This recipe is a total keeper! Thank you for sharing it!"
"This is a great recipe! I used fresh french bread from our local bakery and cut it into thick slices. Both of my kids ate a ton of this. I will definitely make this again! Thanks for the recipe!!"
"Putting wet ingredients into a blender then add the dry ingredients. Blend for a smooth batter. Quick & easy."
"You are going to think I'm nuts. I wanted to try this recipe so very badly. Couldn't shake the craving. But I found that I had not one piece of sliced bread. I used the bottoms of hamburger buns instead. I added a bit more cinnamon and loved it! In the future I will not use the butter. It burned. Thank you!"
"I thought it was ok. I didn't have texas toast, but I don't think it would make that much of a difference.. I thought it sounded interesting because it had flour in it. When I mixed everything together the flour formed little flour balls, kinda difficult to get them to break up, but it didn't seem to matter, as they "cooked" out when I cooked the toast. The reason I'm giving it 2 stars is because it's an AWFUL lot of sugar for something that doesn't need sugar. To me, this was a lot of ingredients that didn't need to be. You can simply use eggs, milk, vanilla and cinnamon and get the same effect (just a helluva lot less sweet) I don't think you need all that sugar, you are already going to slather maple syrup on it. I wasn't impressed. I will stick to my own recipe as described above (less time, less ingredients and less sugar)"
"Off the charts delicious. We made it as written, using Texas Toast with amazing results. My husband also threw in poppyseeds. We will be making this often. Thank you. (Definitely mix the dry, and the wet, and then combine the two. Finally we used eggbeaters instead of eggs and you could not tell the difference."
"Yep this recipe is delicious! I mixed dry ingredients first, then slowly added milk then last the eggs. No lumps. Thank you!"
"I haven't made this yet - I am going to tonight - but I notice the lumps of flour seem to be a big deal for a lot of people. I plan on first mixing the eggs, sugar & vanilla. Combine the flour with the salt and cinnamon in a seperate bowl. I'll add the flour and the milk alternately, beginning with the flour and ending with flour. You shouldn't have any lumps after doing it this way. It's the same way you'd make a cake batter. :) Hope I can help!!"
"This is beyond fabulous. My sweet DH made this for me the first time for breakfast in bed; he dug this recipe up on RZ all by himself. We use Texas toast and a little extra cinnamon, and it's the best. Crispy on the outside, soft but not soggy on the inside. You can avoid the little lumps of flour by blending the mixture in a blender or food processor. We've made it for my parents, and even my picky father loves it too!"
"I have my friends over for a weekly Sunday brunch. It was one of my friends' birthday on the Saturday before and she requested that we have this French toast for dinner. When I asked her what she wanted for Sunday brunch, she asked, "Would it be rude if I asked you to make that French toast for brunch, as well??"
This is a fantastic recipe and I can't imagine going back to my old way of making French toast!!"
"Wonderful! I used the food processor to mix everything and didn't have any issues with lumps of flour or clumps of cinnamon. Everything was well distributed throughout the dip.
My picky 4 year old son ate a full slice (xtra large texas toast) and 1/2 of mine!!
Definitely a keeper!!!! Thanks!"
"I thought that this was good, not great. I had to use the mixer to get rid of the flour lumps and I wish it had more vanilla and cinnamon. I didn't really taste a difference using the flour and sugar."
"Yummy! I substituted in egg whites and splenda and it was so good! The whole family cleaned their plates! I did have the little flour lumps with my hand mixer, but that is because I didn't pay attention and then was in a hurry. It tasted just fine and the lumps were not even visible after cooking on my Presto Skillet at 325 degrees."
"Oh yummy!! Thank you so much for posting this recipe!! I have never been able to make french toast without having raw centers. I'm sure it was the flour making the batter a little bit thick allowing it soak into the bread but not saturate it that made all the difference!! EXCELENT recipe, it is now our Sat morning treat!! I also used regular sliced wheat bread with no problems (just soaked it for 10 sec on each side instead of 30)! Thanks again!!"
"Great recipe. Very quick and simple. I used a regular whole wheat loaf of bread (because that's all I had) and dipped each slice 15 seconds per side, any longer would weigh the bread down and cause it to tear. Thanks for posting."
"I have made this a TON of times. I make it for company, it is SO GOOD! I made it this morning with sourdough day old bread, it was fantastic! I don't cook it in butter, as the butter always burns on me, I just use margarine. I also use 1% milk, other than that I follow the recipe. Make sure you whisk it together well to avoid clumps from the flour. Also if you don't use thick bread, make sure it is a day or so old, otherwise it will fall apart in the batter. Thank you for sharing this recipe!!!"