Fluffy french toast
A few weeks ago one of my housemate’s friends brought us one of two large garbage bags of mixed breads. Take that in for a second.
Apparently he’ll do this intermittently. They were perfectly fine baker’s breads that he got the extras of for one reason or another. A bunch of varieties that I couldn’t put a name too. Being a carbohydrate lover myself, I snatched up an oblong loaf which I am still not sure what it was. It was a little too stiff for sandwich bread for me and as one person I didn’t think I could get through the bread before it went bad so, what else is there to do but make some french toast?! I usually use a very simple recipe which is actually just a ratio, but I figured fancier bread warranted a fancier recipe so I looked up an extra fluffy recipe. (it’s actually not any more complicated)
Toast au français
[I can see Sarah turning up her nose at that ;) ]
- 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 with a generous helping of butter and your agave-maple syrup blend, because, you know, you’re trying to be healthy and all :).