Fluffy French Toast

Name: Fluffy French Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 2 tsp . baking powder; 1 tsp . sugar; 1 tsp . ground cinnamon; 1 cup milk; 2 Eggland’s Best eggs; 1 tsp . vanilla extract; 12 slices Texas Toast bread (thick sliced bread)

May 9, 2015 by Brandie @ The Country Cook 26 Comments

Limp french toast? Um, no.

Raise your hand if you’re sick of soggy French toast? {Raises hand high!} Now granted, there are a few folks that don’t mind soggy bread. But then there are a few (read: A LOT) of folks who do. I know people who don’t eat or make French toast just because of that problem. They like the flavors, just not the texture. Well, after you try this recipe, it’s going to be the best feeling since, well, sliced bread. No sogginess but ALL the flavor. Trust me. Folks will be naming babies in your honor after they try this recipe.

It starts with good eggs

I’m sharing this recipe to celebrate National Egg Month. This recipe uses two Eggland’s Best eggs. And hey, if you’re gonna make some yummy French Toast, why not add some yummy nutrition to the mix. Eggland’s Best Eggs are all kinds of good for ya! All of this good-for-you stuff packed in one egg!

Bupper? Brinner? Linner?

So let’s celebrate National Egg Month together. I hope you’ll whip some of these up for breakfast or even supper. Do any of y’all do that? I don’t always have time in the mornings like I would like to make breakfast. So I love to have it for dinner! What would you call that combo. of breakfast for dinner? Bupper? Brinner? Whatever you call it – I hope you’ll call it good. Oh, and by the way, Mother’s Day is on Sunday. {cough, cough, hint, hint} Momma sure does love French Toast…and bacon….and orange juice.

Ingredients:
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. ground cinnamon
1 cup milk
2 Eggland’s Best Eggs
1 tsp. vanilla extract
12 slices Texas Toast Bread (thick sliced bread)

Directions:

In a bowl combine all the dry ingredients (flour, baking powder, cinnamon and sugar.) Stir together well.

In an 8×8 square dish, whisk together the wet ingredients (milk, eggs and vanilla extract.)

Add dry ingredients to the wet ingredients and whisk together vigorously.

Batter will be lumpy. I know, for some folks, lumps just cannot exist in any kind of batter. So, if that’s you, take all of the batter ingredients and zoop them up in a blender then pour into square dish to begin dipping bread.

Begin heating up your large skillet over medium-high heat. It’s best to use a nonstick skillet for this or a large nonstick electric skillet/griddle. If you don’t have nonstick, be sure to coat the pan well with vegetable oil or nonstick cooking spray. Once skillet has heated up, begin dipping your bread slices into the batter. Dip one side of the bread, flip it over and dip the other. Let any excess drip off.

Then place coated bread immediately onto the pre-heated skillet.

Flip when browned and brown the other side.

Once both sides are a golden brown, they are done!

Sprinkle with a little powdered sugar.

And drizzle on some fresh maple syrup.

Look at that thick, fluffy french toast. No sogginess!

Enjoy!