Sunday, October 9, 2011

Puffed French Toast

What I just made for breakfast should probably be considered illegal for two reasons. ONE: The process involves DEEP FRYING WHITE BREAD, and TWO: Because it is SERIOUSLY DELICIOUS! I don't know what possessed me. This was purely an act of rebellion, because my dear mother would NEVER approve. I don't even remember seeing a loaf of white french bread or wonder bread in our home growing up. SHAME ON ME... and yet... Mmmmm. Just for "special occasions" mind you. (Although I'm not sure what that was for us this morning beyond the out of this world breakfast item.)
Puffed French Toast (Our Best Bites)
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2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.

If you’re feeling extra naughty, go ahead and drizzle a little maple syrup, buttermilk syrup, strawberry syrup or scoop some honey butter on there. You can email me later and tell me how bad you feel about yourself, but I guarantee that it’ll be worth it!

Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.Slice the bread into strips for great french toast dippers. Kiddos love these- or talk about killer party food! You could pile them high on a platter and then serve next to ramekins filled with different dipping sauces. Ie: Maple syrup, Buttermilk Syrup, Strawberry Sauce, etc. (As you can see, all these babies needed for me were some cut up strawberries.)

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1 comment:

Amy Jo Romney said...

That looks amazing!!! Can I come over for breakfast next time you make this? Please? Who cares that I live over 2,000 miles away. I bet its worth the travel.