How To Cook French Toast On A Griddle
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05/31/2012
Wow, LOVED this recipe! In reading a LOT of reviews final nighttime, the common theme seemed to be to double the vanilla and the cinnamon so I did, and I likewise took another reviewer'due south suggestion and added a Tablespoon of brownish sugar, along with the Tablespoon of white sugar. The results were PERFECT!! Just got done eating some for breakfast this forenoon and had to postal service a review right away, so good!!! UPDATE (5/thirty/12): This recipe is now a Family FAVORITE! I utilize Texas Toast and found that if you triple this recipe, it volition make 2 loaves (30 slices) total. I brand it this way and then freeze all the slices that don't get eaten at breakfast... would you believe that these gustation even Improve after they've been frozen?? I just popular them in the toaster until they are heated through and they are PERFECT! A groovy tasty bootleg quick breakfast... these are at present a staple in our freezer! My kids love to eat these as french toast sticks. Later I reheat them, I cut them into 4 or 5 strips and and so they dip them in maple syrup. UPDATE (12/19/13): Just when I didn't remember this recipe could get whatsoever amend, I used Kirkland (Costco) brand Cinnamon breadstuff... AMAZING!!!
09/26/2005
We enjoyed the idea and tweaked the recipe a little;we doubled the cinnamon,added two pureed bananas and shot of dark rum to the mixture.Grand Marnier works well too.That'll cure what ails ya!!
12/27/2007
This recipe got rave reviews from everyone (including my best friend's little two year old :-P). The flavor and texture were perfect. I had twenty-four hours one-time Challah on hand which I was thrilled about, considering that's the clandestine to making perfect French toast. Next time yous make these, definitely employ Challah and not but whatsoever one-time bread. That'south how the restaurants go it and then perfect, and that's the clandestine to making information technology similar they do. Also, let information technology soak upward all the liquid... the more liquid it soaks up, the amend information technology tastes. I'll certainly be making these again!
02/eleven/2010
Great recipe for french toast! I never thought flour would brand a difference - but it thickens upwards the egg mixture nicely. I doubled the vanilla and added some nutmeg. Information technology turned out nice and crispy. I served it topped with powdered carbohydrate, butter and a healthy dose of maple syrup. But what my husband needed after shoveling a ton of snow!
01/12/2011
OMG! I love french toast and thought that my recipe was great until I tried this i. The addition of flour made me curious to try information technology and I'm glad that I did. Information technology really fabricated a deviation. In my opinion this recipe is way amend than the restaurants. I pretty much followed the instructions although I heart balled the measurement of the ingredients and omitted the table salt. The toast turned out golden brown on the outside, moist and fluffy on the inside...Equally others mentioned you have to let your bread soak briefly in the mixture to absorb some of the liquid flavor. DON'T but dunk and take out immediately. To avert soggy toast do not melt as well fast on high estrus. Melt on medium heat until aureate brown on each side...Later on the toast are washed I unremarkably sift powered sugar on peak and serve with warm syrup. The presentation just looks pretty.
09/23/2005
The taste was pretty boilerplate... I however prefer my usual method/recipe over this. Nonetheless, I was impressed with the fact that this does come out very fluffy!
10/22/2005
This was very very skilful. The toast was not too soggy, merely correct. I also tried adding some mashed banana to the second one-half of what I made and information technology was perfect also. :) Savor this i.
10/29/2005
This was good, but not the greatest french toast I've always had. It appealed to me because many reviewers said it was not soggy, but I constitute information technology a little as well dry. Mayhap because I used a denser staff of life (challah breadstuff) with pretty thick slices? Overall practiced taste, information technology only didn't wow me.
08/08/2010
I have been making French Toast like this for thirty years. The but thing I exercise different is to add a pinch of blistering powder to really fluff it up. I also use more than nutmeg and so cinnamon, but that is just our preference.
12/26/2013
Perfect French toast and then easy to customize to i's ain family unit preferences. For a picayune more "oomph", I occasionally add together Grand Marnier and employ a thick raisin bread... As other reviewers have noted, yous need to stir the egg mixture from time to time every bit the cinnamon and flour settle to the lesser and allow the toast soak upwards the egg so the full flavour comes through. HELPFUL HINTS: Try serving this with a scoop of warmed apple tree pie filling spooned on top or add together a caramel coat (i/2 cup butter, 1/ii cup brown sugar, 1/4 cup cream, 1/ii teaspoon of vanilla on a ho-hum boil for four minutes) or Isybel's "Blueberry Sauce" from this site. All are equally equally good and wonderful with this French toast recipe. Savour!
08/08/2010
I dearest this recipe - easy and tasty. My family loved it too. I was craving banana french toast and so I made this recipe then fried the bananas/warmed them upwards a flake in the butter I was using to cook the french toast. I placed 1 piece of french toast on plate, then added bananas on top, then put a second slice on peak, cut sandwich in one/2 and and then served with syrup and powdered sugar. Succulent! Thanks for this recipe!
01/23/2011
This turned out great for our crowd. I did accept iii extra egg yolks from the cake I baked the nighttime earlier, and then I added those and some half and half to use upwards the ingredients. Thanks! Nosotros did a whole loaf french staff of life.
02/09/2011
Husband really liked this recipe--he ate 5 pieces. Thanks for sharing.
03/24/2003
The flour didn't make it fluffy, information technology just made it tough on the outside. My usual recipe and method makes truly fluffy and crispy french toast (1 cup milk, six eggs, 1 tblsp orange juice - fry the toast in 1/four inch hot oil until gilded dark-brown). A tip for getting the cinnamon mixed in: whisk it and the sugar into the flour before adding the milk.
12/22/2002
Squeamish flavour, overnice texture for not a lot of extra work.
04/14/2011
I've been making this french toast for years, and this recipe is the best, I call back because of the flour. What I practise is purchase a pkg of Rhodes dough for rolls, thaw out 12 of them, cutting them into quarters, gyre in cinnamon sugar and driblet them into a greased loaf pan. I let that rise until information technology comes to the top of the loaf pan and and so broil information technology according to pkg directions. I practise this the day before and then it has time to harden up a chip. I piece information technology thick and it usually gives me about 8 slices. One note...if yous do your bread a couple slices at a time, y'all practise need to whisk each time before you soak new bread, considering the flour falls to the bottom. As well, I similar to soak the bread slices that I'll be cooking next, and then let them rest on a plate. It comes out better.
10/04/2010
Some other reviewer noted that the search for the perfect recipe never ends but I'1000 pretty sure that flour will be an integral part of our base of operations recipe from at present on. We used a ciabatta loaf cut 1/2" thick and it was just fine. Thanks for the great tip.
08/08/2010
Kickoff, this recipe needs to be doubled in order to make more 8+ slices of thick French toast. Also, it is a flake banal for my gustation-I prefer a sweeter custard. And so, here are my changes: two-1/2 c ii% milk, five eggs & 3 egg whites, 1/3 c fine granulated saccharide, 1/2 c consummate pancake mix, 2 tsp. vanilla, 1 tsp. cinnamon (+ more to sprinkle on every bit needed) and 1 tsp. nutmeg. I whisked everything together then put in the refrigerator over night. I used a very crusty, thick Greek white staff of life: dipped each side in custard for xxx seconds, permit sit down on a wire rack for 2 minutes so cooked on a griddle until light dark-brown. Finally, I finished them off by baking in a 375 degree preheated oven for 5-6 minutes. So, overall this was an easy basic recipe to offset with and modify to gustatory modality.
03/21/2011
This did make for fluffier french toast, only I like mine sweeter, then next time I will be doubling the saccharide. Here is my handy tip for making the absolutely fluffiest french toast. Cook your french toast in a skillet with a hat. After dropping the french toast in the skillet, cover with the lid for a couple of minutes until the first side is brown. Uncover to flip. Then recover to melt the remaining side. This turns your frying pan into a mini "oven", so the french toast essentially "bakes" in the pan. If you don't accept a skillet with a encompass, make it on your griddle, and encompass information technology with a metal bowl. This volition have a like outcome.
x/27/2002
I am still in the process of eating and oh my god this is sooooo good!!!! first fourth dimension in my life that i've made french toast and my boyfriend (whose mom is an amazing cook) said that this is the all-time he has ever had! used 1 inch thick texas toast and let information technology soak... i think what prevented the sogginess was that i really did cook it on medium heat (as per the recipe) so at that place was time for the toast to cook through before getting as well crisp. it came out fluffier than an omlet and absolutely delish!!! if you desire the best sunday breakfast - this is information technology! thank y'all bonnie!! :O) (past the manner.. i used up every drip of batter on 5 pieces of toast, soaking and using thick staff of life will use up a lot more :O)
12/21/2010
Information technology was okay. I adopt a simple egg/milk mixture and throw it on the griddle.
08/08/2010
My mother made a similar recipe that has now been handed down to my grandchildren. We use equal parts of flour and milk... then information technology fries up with a great crust all over it. Everyone loves it.
07/21/2010
Fantastic! It is imperative that you whisk together the dry ingredients first, and then add the wet ingredients and blend with the whisk. No flour separation or lumps that way.
08/07/2011
Very, very expert French toast. I followed the recipe exactly (well maybe I added a tiny tad actress vanilla and cinnamon) except I used regular white bread rather than whatever especially thick stuff. The flavor is not heed-blowingly different than the taste of my usual recipe, however this is much less soggy and you don't go those weird streaks of thick egg on certain pieces. This toast is more consistently attractive and less mushy than other recipes due to the flour.
08/04/2010
Similar many other reviewers I added actress cinnamon. My French toast ended upward existence a fleck soggy after cooking in a pan, so I placed them on a cookie sheet and threw them in the oven on low heat for a few minutes. It turned out wonderfully!
09/17/2005
They were great. Its difficult to find a recipe that doesn't leave the french toast soggy, they were perfect Great flavor.
09/24/2005
Yummy! This impressed a real breakfast lover in my family.
eleven/14/2002
This was tasty, merely no tastier than the regular recipe that I use (I guess which is basically the same, with the exemption of the flour & sugar). Texas toast is the manner to go as it is prissy & thick. Don't forget the sprinkled powdered carbohydrate on meridian! Thanks Bonnie ;)
08/08/2011
This made yummy french toast. I usually never utilize a recipe for making this breakfast dish, just I read the reviews and decided to effort information technology since I wanted "restaurant-fashion" FT. I followed the recipe equally written, though I did use a little less sugar than called for, and I did add some orange extract (tin as well use zest) for some actress oomph. Overall, it came out very tasty, though I would make it again with some minor modifications to indulge my personal FT preferences. I took a reviewer'south recommendation and fried the FT in butter-flavored Crisco, which, as she mentioned did non burn when I added more to the griddle (huge plus!!) and made the slices fry upwardly moving picture-perfect. Yet, I did miss the real butter flavor (and smell) that comes from frying in deliciously corrupt butter. :-) Side by side fourth dimension I make it, I will i) utilise real butter; 2) sprinkle extra cinnamon on each slice just before frying (as noted by another reviewer, cinnamon in batter tends to sink toward bottom); and 3) utilize an extra egg and reduce milk to 3/4 loving cup. I adopt my FT batter more egg-y than this recipe turned out to be. Note: this recipe, equally written, yielded enough batter for six, well-soaked pieces of Arnold Whole Grain White staff of life.
02/xi/2010
i forgot the vanilla but still delish. i will arrive once more.
08/07/2010
This was good, but it doesn't brand twelve slices. I doubled the recipe and that did information technology. I also sprinkled powdered sugar and freshly ground cinnamon on tiptop while they were cooking. I volition go along this recipe.
11/15/2002
My father-in-law, who insists he makes the all-time french toast with his "secret" ingredients, gave upward his fight when I made this version of french toast. My family enjoyed it both with powdered sugar on meridian and fried apples. Get creative!
08/02/2010
This is a fantastic recipe. My friends and I eat this Sunday mornings when we get together. Information technology is best with Texas Toast Bread. We've tried with regular bread, fresh baked bakery staff of life and Texas Toast tastes the best. My hubby prefers it due west/o the vanilla so we alternating it. Sometimes with vanilla sometimes due west/o. I also add together scant 1/8 C saccharide scant ane/viii C brown sugar
11/13/2005
I used 1/2 c. flour, 2 eggs instead of three (I like mine less eggy) and left out the salt. Pretty skillful. I do similar the sweeter flavor and the cinnamon and vanilla in this recipe. I don't think I soaked my bread quite long plenty (it was fairly thick), but it was yet tasty.
11/14/2005
Not likewise bad. My husband loved it... thought it was very tasty & fluffy. I found it exist quite dense even though I used regular (thick) sliced bread. Personally, I found the cinnamon overpowered the rest of the ingredients. Side by side time I think I would cut out the cinnamon completely.
12/22/2002
It was good, but not much unlike from the way I usually make information technology. I did accept a problem getting the cinnamon to mix; the starting time few pieces had all the cinnamon. I used regular white/wheat bread and that might accept been the reason it didn't seem any fluffier than normal french toast. I agree with an earlier review that it'south not worth the extra fatty and calories yous become by calculation the flour and sugar.
11/14/2002
I have always made fench toast this way (minus the flour). Tried it with flour and no one could tell the difference between my "regular" french toast and the new recipe...I didn't find information technology any fluffier. However, I beloved the taste of cinnamon and vanilla in french toast...information technology's still a good recipe.
08/09/2010
Wow! I'thou eating this right at present. It IS definitely restaurant quality. I just added a bit more flour, cinnamon, vanilla extract and sugar. Tastes absolutely amazing. :)
08/08/2010
Sometimes things may only be "practiced" without you knowing how to improve information technology. Retrieve of a $5 dejeuner you enjoy at a restaurant. It was good - not cracking - merely you certainly don't mind paying $v for it.....but then the price is raised to $10, so $15 and yous don't want to pay for it anymore. This recipe was delicious and I enjoyed it. It's a 4.
12/05/2010
I wanted to try this recipe to see if the flour made the French Toast more crisp. Truthfully, since I was making a smaller corporeality, I simply estimated the amount of ingredients. In any consequence, both my husband, who is our usual French Toast maker, and I thought this was a expert recipe. The toast was definitely more crisp than when my husband makes information technology, but it may be because I had more patience and fried information technology longer. Information technology was a good Lord's day morning time care for.
09/06/2011
This is basically the same recipe I have ever used...with the exception of the flour. Not sure why adding flour makes this amend...but it does! I used day-old French bread. It was wonderful.
08/07/2010
Perfect every fourth dimension! Highly recommend. To avert any clumps in your batter, add all the flour and a quarter cup of milk, mix to create a paste, so add the remainder of the milk, makes information technology perfect!!!!!
01/29/2007
Thank you for sharing this recipe. I didn't similar the gustation of these, but later on adding more than cinnamon and sugar to the mixture, my friend praised me upon taking a large mouthful of this french toast. I guess it all only depends on your taste.
12/15/2002
GREAT basic french toast recipe!! Information technology's my old stand-by now. Thanks!!
eleven/04/2012
This French toast is fantastic! I double the batch, then when anybody in the family has eaten their fill up, I put what's left on cooling racks and freeze. After about an hour, I transfer these to a Ziploc freezer bag. They defrost really well in the microwave.
06/09/2010
My new favorite french toast. I've been on a chase for a good french toast recipe for 35 years. I call up I've constitute it.
09/19/2011
I followed the recipe exactly and this definitely wasnt sweetness enough. This simply tasted like fried bread. I volition stick to my own version of making french toast.
04/24/2010
This is probably the best recipe I've used for French toast on this site. The flour is a must. I butter the bread earlier dipping information technology in the mixture. I use a nonstick skillet and cover it for 3 minutes on each side and it's golden.
03/thirty/2003
My husband bought some texas toast and asked for more french toast this weekend, and then I gave this recipe a try. He thought they were delicious! I couldn't really tell a difference with the flour, but I did observe them quite good.
08/21/2010
I experimented with this recipe using plain white bread and information technology turned out well even though my boyfriend wasn't impressed- he felt it tasted no diferent from his which is just plain egg. BUT since the batter was and so much (we simply ate 3 slices), I added more milk+dark-brown sugar+cinnamon, cut up a thick herbed Arabian staff of life-bun and soaked in the concoction...it smells wonderful!Soft and spongy with slightly crispy burnt edges. I program to reheat/grill this later for a snack with some cheddar cheese,oregano and fresh tomatoes.And maybe scrambled eggs and baked beans if I'd like a heavier meal. Lately my fridge has become too total and I don't know if the batter volition keep well.To my delight, I found the recipe for French crepes in this site..virtually the same recipe, simply had to tweak it a petty- added more than flour...and the event was some squeamish crepes! And so just using this base, I've had sweetness cinnamon French toast (with peanut butter + strawberry jelly..just better manifestly) and 1 big crepe (savoury cos I like mine with Bovril)
05/08/2011
Admittedly perfect! We used extra thick white bread and it couldn't have turned out ameliorate. Definitely the all-time bootleg recipe I've had and didn't have to alter a affair!
12/07/2002
I thought this was a wonderful recipe. It was easy and the family loved it. I loved the cinnamon season. I would recommend it to everyone!
07/17/2004
Did not treat at all. Flavors were very bland. Will not make once more.
04/04/2012
My picky husband says this is the all-time French Toast he has e'er had. The just draw dorsum is now he wants it every weekend. LOL. Great recipe only every bit it is. Thanks
07/25/2011
This is my favorite recipe for French toast, considering it doesn't produce a lot of waste, and because personally I think information technology tastes improve than the recipes that have more than eggs and no flour. It's less soggy because a lot of the liquid sticks to the flour, and then information technology stays on the exterior and cooks up, rather than soaking in and becoming a wet mess. Thanks for sharing your recipe!
12/06/2002
Very easy to brand. I make this for special occasions. It tastes and so good but i never seem to make enough.
04/30/2011
Merely made this french toast this morning. I could not believe the deviation flour makes! They were the best ever. I added the cinnamon to the bread when in the pan and didnt use any sugar. Topped with maple syrup. Was sweet plenty.So glad I found this recipe, Thanks
07/23/2012
Very yummy! Made if for breakfast for dinner night using Cinnabon cinnamon bread. Made the whole loaf and there is none left! Definately saving to my recipe box....tasted like something you would get from IHOP or Dennys!
09/23/2002
I actually enjoyed this french toast. I've never added saccharide or flour to french toast before and because of the sweetness from the saccharide I didn't even need syrup and it tasted groovy on it'southward own. Something else I noticed was that the mixture was more evenly mixed then my usual recipe. Normally by the fourth dimension I get to the final couple of pieces it's just the thick egg whites left behind and the french toast comes out very "eggy" just I didn't go that with this recipe. Everything was and so shine and well blended. I remember the flour may have contributed to that. This will be my french toast recipe from now on.
09/13/2011
This was a very simple and yummy recipe!! The just 2 changes I made were to substitute the white sugar for brown and add some actress. Almost of my siblings really enjoyed this. Cheers for sharing!!
01/08/2008
I had a peckish for French toast this forenoon, and this hit the spot. I increased the egg batter somewhat because I used thick-sliced French bread. I similar French toast recipes that use flour in the batter because I recall it makes the chaff a picayune crispier. Thanks, Bonnie!
12/29/2002
This was alright, simply I didn't recall it was amazing. The first two slices I did burnt a little, just then the residual came out perfect. Hubby and daughter liked them.
12/07/2000
This has to be the all-time French toast recipe that I have ever tried!!! It is so quick and simple to make that I think that fifty-fifty the kids would enjoy doing it themselves.
12/26/2011
I approximate it is the flour only these are awesome - everyone loves them and it is the only manner I make french toast at present. I don't change a affair and it is smashing every fourth dimension.
12/27/2010
Practiced, like shooting fish in a barrel, bones recipe. I didn't take plenty milk, then I did half milk, half eggnog. Yum!
01/06/2007
Overnice and fluffy. I added a pinch of blistering soda likewise. I put two teaspoons of cinnamon, 2 tablespoons of sugar and ane teaspoon of vanilla extract and dusted the end consequence with icing sugar. i like it sweetness. Nice nice nice
02/24/2011
Pretty practiced. I like my french toast soaked though, not just coated. So if you similar them like that likewise, this recipe will work for about six-seven regular slices of bread.
06/02/2013
For everyone who does not like this recipe here are a few hints to make information technology meliorate. Kickoff no matter what kind of bread you use it will piece of work better if it is stale or left out over night, if yous dont have stale bread put information technology in the oven on the everyman heat for a couple minutes before it turns brown. Second Brand Certain YOU ADD THE MILK AFTER THE FLOUR AND Pour SLOW And then WISK, POUR Wearisome THEN WISK, UNTIL You Take NO More than MILK LEFT this will keep it from looking like cottage cheese. Tertiary to avoid it getting super soggy it is best to cook on a low/medium oestrus (stove) or 300 on a griddle and practise non rush, merely flip it i fourth dimension. Hope this helps.
07/10/2011
I love this French toast recipe! I use my homemade vanilla excerpt and vanilla carbohydrate and it turns out great. I mostly halve this recipe...sort of. I utilise 1/2 ish cup milk, 2 eggs, 1/8 loving cup flour and the full amounts of the other ingredients. Information technology makes about 8 slices of french toast.
08/29/2005
I ordinarily can't stand French toast considering it tastes besides eggy, but this is lovely. Actually nice and adaptable to your own tastes (add your ain spices, brown saccharide instead of white, etc.).
ten/03/2002
This was nifty, merely tasted the same as regular french toast, and I didn't discover it to be any fluffier than normal. Non worth the extra fourth dimension. I'll stick to the egg & milk.
07/05/2011
Very like shooting fish in a barrel to make. However, I would suggest using a niggling more sugar if you lot are using wheat breadstuff.
05/13/2011
WOW! This was so good. It is very rich so you can't eat equally many pieces also. We volition be using this recipe from now on.
x/07/2001
The french toast did not look "fluffy" to me. Information technology was very tasty and easy to make and my family loved information technology. I think the recipe needs to be adapted. It made enough to glaze 8 slices of breadstuff. I do not come across how one could actually get twelve slices of breadstuff coated unless very small slices of bread are used. I used Sara Lee sweet buttermilk french bread.
07/30/2011
We had "bfast for dinner" tonight, and kids and hubby loved information technology! Never thought about the flour before, just it adds a "lightness" to the batter. This only made 8 "Texas Toast" size pieces, so I'll double it next time and freeze the leftovers for a quick breakfast.
05/09/2003
This recipe is a keeper! Nosotros like our French Toast on the "eggy" side then I added one egg. Also, I used thin, whole wheat bread and low-fat cinnamon-raisin rolls cutting in half. My husband said it was the best French Toast he ever had. I sprinkled a mixture of cinnamon, nutmeg, and sugar on the slices every bit they fried in the pan. What a care for! I think the flour helps avoid the sogginess that often threatens to wreck this dish. Volition make once more...maybe tomorrow! (;
01/09/2011
Good recipe w/improver of flour. I add together an egg or ii, double the vanilla and cut back on milk to go on it rich in custard-like flavor. Instead of adding spices to the batter, I sprinkle the cinnamon & nutmeg over slices as they cook on griddle. More even distribution this way. I generally use sour dough bread "extra" sour if bachelor. Thanks!!!
11/24/2000
Nosotros fabricated this with cinnamon swirl breadstuff. It was GREAT! Thank you.
09/15/2010
Excellent french toast! Going in the keeper file.
11/xxx/2000
This is a great recipe for my family. Nosotros enjoy breakfast more than dinner. I was able to do something only my uncle tin do. Give thanks you.
11/26/2000
Uncomplicated, easy and delicious. Make sure non to soak the bread as well much. A real hit!
04/26/2011
I have made french toast for years and it was always ho-hum. WOW! This is amazing. The vanilla is what has been missing for me. Perfect recipe, don't alter a thing.
07/03/2008
I dearest this recipe. I fabricated it for two children who are the nigh picky eaters and they wouldnt put it down and were begging for more. Itr fills you up subsequently one slice and keeps you full for a great amont of time. I added to it because at the end I melted some butter and used a paper towl to dab in on to the french toast than mixed cinniomon and sugur. After that I sprincled the mixture on to the dish and it was perfect. I will use this recipe for years to come!!!!;)
08/30/2011
LOVED THIS RECIPE!!! I used heavy whipping cream instead of milk & i likewise added dear! Delicious!!!!!!!! =)
07/27/2002
I had been looking for a skillful, bones french toast recipe. This one is information technology! I never liked french toast that was dipped only in eggs. This is a great, delicious, and easy alternative. A definite keeper!
02/27/2011
Good flavor and simple to brand. I used white bread that had gotten old and information technology tasted wonderful.
11/25/2009
was not that good...I'd rather take regular old french toast :(
02/12/2003
I take a suggestion for those who had trouble getting the cinnamon to mix and with the flour settling, I put the ingredients in the blender and mixed for a few seconds. Its makes the mixture turn out very smooth, however y'all practise accept to add a more cinnamon and saccharide to get a flavor with the aforementioned intensity. All the slices will have the aforementioned amount of flavor instead of the offset few picking upwardly all the cinnamon.
03/eighteen/2011
I followed the recipe exactly but used regular old white bread. It was crispy on the exterior and a soggy mush on the inside. This definitely needs a thicker, denser bread. I'm not so certain I will try it again with a amend staff of life because I prefer a much 'eggier" season to my french toast.
07/28/2012
Best french toast recipe yet! Tastes best when fabricated with white bread (equally opposed to our family favorite, tater).
02/18/2015
I have made this several times now. I accept fabricated it co-ordinate to the recipe in the past and practice like the addition of flour. Last night I used almond milk as a new twist and volition for sure practice it again, information technology was yummy.
08/09/2010
My kids like crunch so I crumbled cornflakes, added some chopped upwardly nuts and press the breadslices on the mixure. Real adept.
08/08/2010
This is yummy. I make this with potato breadstuff and permit it soak good. It makes a 'poof' sound when I identify a piece on the heat. I make it in an electrical skillet at 360 degrees with Crisco brushed on the pan. And yes, stir in between. I likewise sprinkle extra cinnamon on the top side one time I put them in the pan.
09/26/2000
I made it for my roomate and myself this weekend and it was GREAT! Succulent! Thanks for the recipe!
04/04/2000
The added flour in this recipe makes for firmer, less soggy french toast. I volition definitely make this again. Served it with peaches and maple syrup, and yum!
10/05/2010
I chose to give this recipe a endeavour as many have said the added flour helps to keep the toast light instead of wet and soggy. The texture turned out very light and fifty-fifty a little crispy around the edges. The cinnamon was the perfect corporeality and the tip to make sure to give the mix a stir every fourth dimension a new piece is dipped is an important 1 to keep in mind. I had made some challah bread the solar day before and found information technology to piece of work beautifully in this dish. Thanks so much for posting.
07/30/2010
I've always had a problem with french toast turning out too eggy and mushy for my sense of taste; I guess the flour must be the trick, considering this turned out just the way I like information technology. I scaled it downward to make two pieces for simply myself, used wheat bread every bit that'due south all I had, and just eyeballed the cinnamon, vanilla and such. I also added a little nutmeg. I accept no syrup, and then I drizzled both pieces with honey, added brown sugar to one and powdered sugar to the other, and ate both with some sliced banana. Mmmm. Thanks! I'll use this recipe for french toast from now on.
09/xxx/2002
This was an excellent recipie. I used pugelese breadstuff I had from costco and information technology worked dandy. The french toast was very crispy and non soggy at all! Thanks!
x/sixteen/2012
The flour definitely makes a deviation!!! They come out fluffy and proceed the shape/size of the bread intact.
Source: https://www.allrecipes.com/recipe/16895/fluffy-french-toast/
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