The Breakfast Club: French Toast

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
  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 griddle or frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Credit to Bonnie and allrecipes.com

Image: Property of beets and bites

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