You might already know that I am a very picky eater. It’s not something I’m proud of – I spent an entire year in my mid-twenties determined to try every food offered to me in order to attempt to expand my palate – but it is what it is. I like French Toast, but I am very particular about texture and mouthfeel. Soggy bread is not where it’s at. Not for me, at least. In order to try to fix this problem for myself without only eating french toast sticks from Burger King when I wanted a fix, I came up with Fried French Toast. I think I did, at least.*
So, instead of soaking this Fried French Toast in a regular milk bath, it’s lightly battered and fried to ensure maximum crispness. You can control how soft the middle is by adjusting how long you soak the bread.
*I deep fried a baked potato a few months back and was so proud! I was then greatly disappointed to discover that I wasn’t the first to do it.Print
Thick slices of bread coated in batter, fried until crisp.
- 1 1/2 cups heavy cream (- whole milk is fine. )
- 2/3 cup Self Rising flour
- 1/2 cup powdered sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 slices bread (- at least 1″ thick)
- Mix your dry ingredients in one bowl, and in a separate bowl beat together the cream, eggs, and vanilla. Make sure the eggs are beaten well.
Stir the dry ingredients into the wet and set everything aside while you heat your oil in a deep pot or skillet. You want the oil to be about 1/2″ deep.
- When the oil is ready (around 375º F), coat your slices in the batter, allowing the excess to drip off. If your bread is heavy, or if you like a creamier middle, feel free to soak your bread for a couple of minutes.
- Carefully add slices to preheated oil, and cook until golden brown, then flip and cook the other side (3-5 minutes per).
- Remove and drain on a wire rack, or paper towels. Serve immediately with desired toppings, or keep warm in a 300º oven.