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 mention this because 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) and in order to try to fix this problem for myself, 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.
Thick slices of bread coated in batter, fried until crisp.
1 1/2 cups heavy cream or half + half
2/3 cup Self Rising flour
1/2 cup powdered sugar
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 tsp sea salt
1 french baguette, cut into 1” thick slices
vegetable oil for frying
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 – whisk until there are no lumps – and set everything aside while you heat your oil in a cast-iron skillet or frying pan. You want the oil to be about 1/2 way up the sides of the pan.
When the oil is ready (around 365º 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). Cook in batches, ensuring not to crowd the pan.
Remove and drain on a wire rack. Move the rack to your preheated oven to keep warm while you cook the rest.
Serve immediately with desired toppings like powdered sugar, syrup or fruit compote.
Serve with powdered sugar, fruit compote, syrup, etc.