In typical Pacific Northwest fashion, it's a little grey and drizzly out this morning. In other words, perfect french toast weather.
I had some good crusty french bread left over from paninis the other day. I sliced it up thick and let it dry up overnight--the staler the bread, the better it soaks up the custard.
I decided to try out a new recipe today. allrecipes.com has a recipe called "Fluffy French Toast" and (at last count) the 559 reviews and 4.5/5 star rating was enough to convince me to try it out. What made this recipe a little different is its use of flour. The flour gives it an excellent texture: hearty and not at all soggy. It turned out great; in Alton Brown terms, it was GBD (golden brown and delicious).
Fluffy French Toast:
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- 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 brown. Serve hot.
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