My family was never fond of French toast. We liked the flavor, but took issue with the mushy interior. One evening many moons ago at my Girl Scout meeting working on a cooking badge, the recipe used to teach us basics in the kitchen was for French toast — but this French toast was dipped in a flour-based batter, not just eggs and milk. We cut each piece of bread in half to make a triangle, dipped the slices in the batter, and fried them in a mix of butter and a little oil until browned and crispy on the edges. OMG, I was in love. The next day, I was anxious to share my new found love affair with this version of French toast with Mom and Dad and it was an immediate hit. I could not fry pieces quickly enough to keep up with the demand.
To this day, THIS is the only French toast I will eat. Serving options are endless and your choice. My Dad was particularly fond of a good quality grape jam smeared on top. They are great with maple syrup, fruit syrup, caramel or chocolate syrup, fresh fruit, or any flavor jam or jelly. Use your imagination when it comes to bread choices, the only requirement is to use a bread that will stand up to dipping in the batter. Try raisin bread, brioche, panettone, French bread, Italian bread, even Texas toast. If you slice your own bread, make sure to slice to about 3/4 inch thickness.
Battered French ToastCourse: BreakfastCuisine: Coal RegionDifficulty: Easy
This French toast was dipped in a flour-based batter, not just eggs and milk.
1 cup all-purpose flour
2 tsp baking powder
2 tsp white sugar or brown sugar
1 tsp ground cinnamon
1 cup milk
1 tablespoon butter, melted (plus additional solid butter for pan frying)
1 tsp vanilla extract
10 to 12 slices of thick sliced hearty bread (about 3/4 inch thick)
Vegetable shortening or vegetable oil for frying
- In a mixing bowl place the flour, baking powder, cinnamon and sugar together and mix well.
- In a square baking dish or wide bowl, whisk together the milk, eggs, butter and vanilla extract.
- Add dry ingredients to wet ingredients and whisk well. .Batter will have some lumps.
- Heat a large nonstick skillet over medium-high. Add 1 T butter and 1 T oil (or use all vegetable shortening) to pan and allow to heat through.
- Dip one side of a bread slice in batter, flip it over and dip the other. Allow excess batter to drip off. Place in heated pan. Repeat with enough slices to fill pan.
- Brown one side, flip, brown the other, adjusting heat to prevent burning.
- Repeat with remaining batter/bread. Add butter/oil/shortening as needed to fry.
- Serve immediately or hold in warm oven for serving.
- Sprinkle with powdered sugar if desired, serve with toppings of your choice.