Name: Fluffy French Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

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!

Fluffy French Toast

all-purpose flour

milk

salt

eggs

cinnamon

vanilla extract

white sugar

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.


I love this recipe, and I had been searching for a good French toast recipe for a while.  This one is the winner of all those I've tried.  We used Texas Toast type bread and it came out delicious.  A few notes: You must mix/whisk the egg mixture before dipping new bread in the mixture, because the cinnamon rises to the top and will disappear with your first few slices made if you don't kep mixing as you go.  Also, I find that Butter Flavor Crisco works well for frying these; it produces an even golden appearance and when new butter is added to the hot pan as you make successive pieces, it does not burn/get dark like butter or margarine can.  (I also use Butter Crisco to make grilled cheese.  Sounds weird, maybe, but tastes and looks great.)  I also added a little nutmeg to the mixture the second time I made this.  The leftover French toast can be stored in the fridge or freezer and reheats well (nice and crispy on the outside) in the toaster.

This recipe is wonderful.  I made French Toast with this recipe and froze it with wax paper between each slice and it made really quick and easy breakfast for my teenagers, they just tossed them in the microwave and they were as good as freshly made.

The milk mixture does need to be stirred up frequently because the flour does tend to settle on the bottom of the bowl.

This is the only way I'll make my french toast.  It tastes like a restaurant's.  The flour is the secret.  Instead of adding cinnamon to the batter, I dip the bread, flip, sprinkle with cinnamon, put on the griddle (cinnamon side down), and sprinkle on the other side.  I love it with cinnamon.

Wow, LOVED this recipe!  In reading a LOT of reviews last night, the common theme seemed to be to double the vanilla and the cinnamon so I did, and I also took another reviewer's suggestion and added a Tablespoon of brown sugar, along with the Tablespoon of white sugar.  The results were PERFECT!!  Just got done eating some for breakfast this morning and had to post a review right away, so good!!!  UPDATE (5/30/12):  This recipe is now a FAMILY FAVORITE!  I use Texas Toast and found that if you triple this recipe, it will make 2 loaves (30 slices) total.  I make it this way and then freeze all the slices that don't get eaten at breakfast... would you believe that these taste even BETTER after they've been frozen??  I just pop them in the toaster until they are heated through and they are PERFECT!  A great tasty homemade quick breakfast... these are now a staple in our freezer!  My kids love to eat these as french toast sticks.  After I reheat them, I cut them into 4 or 5 strips and then they dip them in maple syrup.  UPDATE (12/19/13):  Just when I didn't think this recipe could get any better, I used Kirkland (Costco) brand Cinnamon bread... AMAZING!!!

We enjoyed the idea and tweaked the recipe a little;we doubled the cinnamon,added 2 pureed bananas and shot of dark rum to the mixture.Grand Marnier works well too.That'll cure what ails ya!!

Delicious!  Every french toast recipe I've ever used turned out soggy, but not this one.  I added more cinnamon (1 1/2 tsp total) and an extra tsp. of vanilla.  I also used brown sugar instead of white sugar.  This will be a staple in out house!

This recipe got rave reviews from everyone (including my best friend's little 2 year old :-P). The flavor and texture were perfect. I had day old Challah on hand which I was thrilled about, because that's the secret to making perfect French toast. Next time you make these, definitely use Challah and not just any old bread. That's how the restaurants get it so perfect, and that's the secret to making it like they do. Also, let it soak up all the liquid... the more liquid it soaks up, the better it tastes. I'll certainly be making these again!

Great recipe for french toast!  I never thought flour would make a difference - but it thickens up the egg mixture nicely.  I doubled the vanilla and added some nutmeg.  It turned out nice and crispy.  I served it topped with powdered sugar, butter and a healthy dose of maple syrup.  Just what my husband needed after shoveling a ton of snow!

OMG! I love french toast and thought that my recipe was great until I tried this one. The addition of flour made me curious to try it and I'm glad that I did. It really made a difference. In my opinion this recipe is way better than the restaurants. I pretty much followed the instructions although I eye balled the measurement of the ingredients and omitted the salt. The toast turned out golden brown on the outside, moist and fluffy on the inside...As others mentioned you have to let your bread soak briefly in the mixture to absorb some of the liquid flavor. DON'T just dunk and take out immediately. To avoid soggy toast do not cook too fast on high heat. Cook on medium heat until golden brown on each side...After the toast are done I usually sift powered sugar on top and serve with warm syrup. The presentation just looks pretty.

The taste was pretty average... I still prefer my usual method/recipe over this. However, I was impressed with the fact that this does come out very fluffy!

See how to make light and fluffy French toast.

Fluffy French Toast

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Cost: $2.47 /serving

Author : Bonnie Molleston

Ingredients

Instructions

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