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.
There’s a video tutorial on my YouTube channel, and I’ve included it below – just scroll past the recipe to see it! Check out my other favorite french toast variation: Berries & Crème Croissant French Toast.
*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 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.
- Category: Breakfast