Blue Ribbon French Toast
Submitted by orange
This French toast batter has a secret weapon: flour and baking powder mixed in with the eggs, milk, and cinnamon. The result? Thick, fluffy slices with a crispy golden crust that regular French toast just can’t match.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis isn’t your everyday dip-and-flip French toast.
The batter here includes flour and baking powder alongside the usual eggs, milk, vanilla, and cinnamon. That means each slice gets coated in a light, almost pancake-like layer that puffs up on the griddle and crisps into something golden and crunchy on the outside while staying soft inside.
It’s the kind of breakfast that makes people show up on time.
Dust with powdered sugar or drown in maple syrup. Either way, you win.
Kitchen Tips
- Use thick-cut bread like Texas toast or day-old challah. Thin slices fall apart in the batter.
- Let each slice soak for about 15 seconds per side. You want it coated, not waterlogged.
- Cook on medium heat so the batter has time to puff and crisp without burning.
- Keep finished slices warm on a baking sheet in a low oven while you cook the rest of the batch.
Ingredients
Directions
Combine all ingredients except for the bread.
Blend well.
Pour into a shallow dish or pan. Place bread slices into the dish.
Turn to coat bread on both sides.
Cook on griddle or in a skillet, in oil, margarine or butter, until golden, turn and cook until second side is golden.
Serve with syrup or confectioners sugar.
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