Satisfying French Toast

"I found this recipe on Allrecipes.com and have been using ever since. Over 200 people have reviewed this on their website! What makes it special is the addition of flour to the batter. It enables the coating to stick on the toast and not in the pan. Note: I use Texas Toast bread."
 
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photo by jchotmom photo by jchotmom
photo by jchotmom
photo by Dine  Dish photo by Dine  Dish
photo by MelinOhio photo by MelinOhio
photo by PaulaG photo by PaulaG
Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Heat a lightly oiled griddle or frying pan over medium heat.
  • Soak bread slices in mixture until saturated.
  • Cook bread on each side until golden.
  • I sprinkle with powdered sugar and serve syrup on the side.

Questions & Replies

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Reviews

  1. Cindy P.
    Loved this recipe. Used exact ingredient amounts but swapped out vanilla for vanilla bean extract and fried them in a bit of burnt butter! YUMMO! VERY fluffy (the more you mix with mixer, the fluffier they will be)
     
  2. ColSanders
    I liked this recipe. I used 1 more egg and added 1/4 teaspoon of ground nutmeg. I agree with using a blender to mix the ingredients (tried it with a whisk, not so good, bits of flour not incorporated). I found that this mix only did 6 slices of Texas Toast per batch, if you let it saturate the bread. They also took a little longer to get done, but were very good. I did this for a "house the homeless" event at church, and it was well received.
     
  3. dentaldiva21
    Pretty good! Not out-of-this-world, but definitely good. I didn't find it to be "fluffy," but I'd make them again. I cut all ingredients into 1/3 of the original measurements as I was cooking for one. I didn't have enough mixture to soak the last piece (4th piece) of bread. I also used potato bread; that is all I had, so I may try this again with much thicker bread.
     
  4. maxona_1172240
    Who would have thought the addition of flour would have made just that little difference to make this an excellent recipe for French Toast. I like to use Vanilla butter nut extract a lot in my pancakes and french toast, so that was the only 'change I made. Thanks for posting this. I believe this will be the way I make french toast from now on.
     
  5. Rhis Mama
    This is great! I've never made french toast this way before, but I will never go back now! My bread was very dense and I didn't soak it long enough, but it was still fantastic. Next time I will soak longer and whisk it more between batches (most of my cinnamon was at the bottom).
     
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Tweaks

  1. Cindy P.
    Just swapped out Vanilla for vanilla bean extract and fried in burnt butter
     
  2. ColSanders
    Added one egg and 1/4 t. nutmeg.
     

RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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