FRENCH TOAST SANDWICH IDEAS RECIPES

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FLUFFY FRENCH TOAST RECIPE | ALLRECIPES



Fluffy French Toast Recipe | Allrecipes image

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!

Provided by Allrecipes Member

Categories     French Toast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 slices

Number Of Ingredients 8

¼ cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Steps:

  • 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.

Nutrition Facts : Calories 122.6 calories, CarbohydrateContent 19.4 g, CholesterolContent 48.1 mg, FatContent 2.7 g, FiberContent 0.8 g, ProteinContent 4.8 g, SaturatedFatContent 0.9 g, SodiumContent 230.2 mg, SugarContent 3.4 g

THE BEST CHALLAH FRENCH TOAST - KITCHN



The Best Challah French Toast - Kitchn image

Challah French toast made with a rich, vanilla-scented custard.

Provided by Grace Elkus

Categories     Main dish    Egg dish    Breakfast

Total Time 0S

Yield 6

Number Of Ingredients 8

1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
1 1/2 cups whole milk, heavy cream, or a combination of the two
6 large eggs
2 tablespoons maple syrup, plus more for serving
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter

Steps:

  • Arrange a rack in the middle of the oven and heat to 300°F.
  • Fit a wire rack inside a rimmed baking sheet. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes. Meanwhile, make the custard.
  • Place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a quart-sized liquid measuring cup or medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
  • Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
  • Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm with more maple syrup.

Nutrition Facts : SaturatedFatContent 19.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 43.1 g, SugarContent 7.5 g, ServingSize Serves 6, ProteinContent 14.7 g, FatContent 36.1 g, Calories 560 cal, SodiumContent 465.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg

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