Best Family French Toast
This is a bit of a different recipe for French Toast using flour as an ingredient but the feedback I get every time I make it for friends and relatives is always glowing This recipe makes a lot but you can store leftovers in the fridge or freezer and just pop them in the toaster for a quick weekday breakfast Serves 4 -8 using 12 -18 slices of bread
This is a bit of a different recipe for French Toast using flour as an ingredient but the feedback I get every time I make it for friends and relatives is always glowing This recipe makes a lot but you can store leftovers in the fridge or freezer and just pop them in the toaster for a quick weekday breakfast Serves 4 -8 using 12 -18 slices of bread
- Carbohydrate 54.6785891670917 g
- Cholesterol 529.97 mg
- Fat 14.8070091666687 g
- Fiber 1.98616669003169 g
- Protein 22.0629866666687 g
- Saturated Fat 4.58264250000034 g
- Serving Size 1 1 Serving (226g)
- Sodium 513.839500000302 mg
- Sugar 52.69242247706 g
- Trans Fat 2.38062033333454 g
- Calories 446 calories
Step-by-step
- Preheat a griddle to 325°F.
- Crack eggs into a large bowl.
- Add flour, cinnamon, and nutmeg. Whisk into a smooth paste.
- Add brown sugar, milk and vanilla, whisk to combine.
- Dip bread slices into batter coating both sides.
- Place onto griddle (greased) and cook on each side until golden on each side.
- Cool any unused toast on a cooling rack to cool and place in a freezer bag with wax paper between each slice.
Standard French toast relies on a purely liquid bath of eggs and dairy, whereas this batter-based method introduces flour to build a more substantial exterior crust. Whisking the flour directly into the initial batch of eggs prevents lumps before the milk is added. Cured on a preheated 325 degree Fahrenheit griddle, the starch in the flour gelatinizes quickly, locking in moisture while the exterior browns. Nutmeg and cinnamon provide aromatic depth that cuts through the rich dairy fats.
Preventing Common Frying Failures
Soggy centers and scorched crusts ruin this dish most often. Whisking requires thoroughness to hydrate the flour completely, as dry pockets create powdery spots on the griddle. Heat management remains critical because sugar burns rapidly; maintaining a moderate surface temperature prevents premature charring before the eggs cook through. Slices need to cook until deeply golden on each side to ensure structural integrity. Allowing leftover slices to cool entirely on a wire rack prevents condensation from forming inside storage bags. Separating individual pieces with wax paper stops them from sticking together during freezing, and frozen slices reheat efficiently in a standard toaster.
- Whisk the flour and eggs into a paste first to eliminate lumps.
- Maintain the griddle at 325 degrees Fahrenheit to prevent burning the sugar.
- Cool surplus slices completely on a wire rack before freezing.
- Place wax paper between individual slices for freezer storage.
