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Fluffy French toast recipe

Fluffy French toast recipe


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This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make! Top with honey, maple syrup, fresh fruit, fruit compote or golden syrup.

3268 people made this

IngredientsServes: 12

  • 4 tablespoons plain flour
  • 225ml (8 fl oz) semi skimmed milk
  • 1 pinch salt
  • 3 eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon caster sugar
  • 12 thick slices bread

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  2. Heat a lightly oiled frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

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Reviews & ratingsAverage global rating:(4189)

Reviews in English (2773)

Very nice-01 May 2012

Brilliant recipe. I used brioche as a choice of bread and it was delicious.-16 Jan 2016


Fluffy French Toast

We are a house divided. Half of us like pancakes, half of us like French toast. ALL of us like this happy hybrid of the two. How about this weekend, you whip up a batch of these yummies? Don’t worry, they come together faster than making pancakes from a mix. While you’re at it, set up a little topping bar and watch the kiddos enjoy not only the taste, but the look of their works of art.

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 1 cup Flour
  • 1 cup Milk
  • 2 whole Eggs
  • 1-¾ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • ⅛ teaspoons Ground Cinnamon
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Maple Flavoring (Optional, See Note)
  • 10 slices Bread, Your Choice

Preparation

Note: if you do not use the maple flavoring, add an extra 1/2 teaspoon of vanilla extract.

Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients stir until just combined. Pour the batter into an 8࡮ square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.


Fluffy French Toast

Today is the last day of breakfast week and we are gonna end it with french toast, fluffy french toast to be exact. A little bit ago I did a post swap with Leigh Anne over at Your Homebased Mom. I did a fluffy french toast on her site. Since then I have tried another version. This version is my favorite. I found it over at Tasty Kitchen from Siggy Spice. The other version is my oldest son’s favorite. Everyone else at the house did not favor one version over the other.
The two things that I like about this version are one- it uses maple flavoring in it. I loved that and think I will use it now whenever I am making regular french toast. The other difference is that it uses baking powder in the batter. The batter makes a nice coating over the bread. I think it is very simalr to if you were breading something and deep frying it. I also served my slices up with some fresh banana slices. I have never done this with french toast before and it was so delicious. I highly recommend doing it if you make this. LOVE IT!
I have included both versions of the fluffy french toast for you today so you can give both a try and see what you think. The other version is one I found on allrecipes.com. It gives the outside of your French toast a little extra crunch with the coating.

Fluffy French Toast (version one – my favorite)

  • 2 Tablespoons vegetable oil
  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 1-¾ teaspoon baking powder
  • ½ teaspoons salt
  • 1 teaspoon sugar
  • ⅛ teaspoons ground cinnamon
  • ½ teaspoons vanilla extract
  • ½ teaspoons maple flavoring
  • 12 slices Texas Toast Bread
  1. Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. together all the dry ingredients, and in a separate bowl, mix together all the milk, egg, and flavorings. Combine the wet and dry ingredients stir until just combined.
  2. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. This batter only coats the bread and will not soak into the bread like regular french toast. Place immediately on the hot skillet. Flip when browned and brown the other side. Mix batter in between batches of dipping bread so the flour doesn’t settle to the bottom of the dish.


Fluffy French Toast (version two – my son’s fav)


PREP. Heat up a frying pan over medium heat. Butter the pan once it’s hot.

COOK. After you have dipped the slice of bread into the egg batter (soaking each bread slice in the mixture until it is saturated), put it on the pan and cook each side until golden brown (about 1-2 minutes).

SERVE french toast hot with your favorite toppings.

Here are some of our favorites:

  • fresh berries (strawberries, raspberries, blueberries, blackberries)
  • powdered sugar
  • syrup
  • Nutella
  • different flavors of jam or jelly
  • peanut butter
  • cookie butter
  • berry syrup
  • bacon bits
  • whipped cream
  • butter
  • apple pie topping
  • Buttermilk Syrup


For French Toast

1. In medium mixing bowl, beat egg whites and sugar together until stiff.
2. In a separate bowl, mix egg yolks, flour, milk, baking powder and salt together until just blended (don&rsquot over mix).
3. Carefully fold in egg whites (don&rsquot stir too much or you&rsquoll loose the &ldquofluff&rdquo).
4. Cut bread into triangles and dip in batter.
5. Fry in ½ iinch oil.
6. Turn over.
7. Remove from oil and place on paper towel lined plate.

For Topping

Whip cream with sugar and vanilla until soft peaks form.
Slice strawberries.
Serve immediately with powdered sugar, whipped cream and strawberries, or syrup.

Nutrition Information:

Yield:

Serving Size:

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Sourdough French Toast

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Extra fluffy french toast made with a little special ingredient in the batter. This gives you restaurant quality french toast that’s a little crispy on the edges and soft and doughy in the middle. I won’t make it any other way!

You know that feeling you get when your eyes open and realize its the weekend? You breathe a sigh of relief because you know you can actually luxuriate in a leisurely breakfast. Going out is always fun, or you can use that extra time in the morning to make something special at home. I try to eat healthier during the week and give myself some more leeway on the weekend, so I’m always planning weekend breakfasts in advance. When I tried the sourdough french toast for the first time at a cute little restaurant in London, I knew I had to recreate it at home.

Sourdough is one of my favorite breads ever, with its distinctive tang and crustiness. Although there are many baked goods that I’ll happily attempt to make at home, I haven’t worked up the nerve yet to make sourdough starter. Maybe one day! For now, I’ll happily purchase my sourdough bread- and make sourdough french toast out of it.

You got french toast, and then you have this.

I have my standard french toast recipes. You know the ones- whisk together some egg, milk or heavy cream, vanilla, a pinch of cinnamon and go from there. Always yummy but not standout quality. Until this one, with an ingredient I’ve never used before in a french toast bater- flour! You have to trust 2k good reviews on allrecipes right?

How to store extra french toast:

Extra french toast? This freezes really well, individually wrapped and in an airtight bag. When you want to reheat them, you can either microwave, bake at a 190C (375 F) oven for 8-10 minutes, or my favorite way, just toast the frozen bread in a toaster.


The Fieri French toast was a complete hit.

The French toast was soft but slightly crispy. The bananas gave it a hint of freshness, and the caramel sauce was so sweet and delicious. Because of the flavorful caramel, this recipe definitely didn't need any syrup.

The Fieri French toast would be an impressive dish to make for brunch if you were able to make the caramel sauce ahead of time — I imagine it would reheat nicely.

My only issue with the dish is that it lacked any sort of crunch, and I think some crushed walnuts would've been a nice touch.


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Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.