When I was growing up, my mama made french toast like it was going out of style. It was one of my favorite weekend breakfasts that would grace our table. Despite the deliciousness of this wonderful meal, one thing always stood out every time she made it. The bread was always, always, always soggy. I didn't mind it in the least bit though. What could be more enjoying then dipping those flavorful pieces of bread (soggy or not) into the sweet puddles of syrup? It didn't deter me from eating it one bit.
As I became older, however, I started to wonder why was it that mother's recipe always produced soggy french toast while so many restaurants in town had fluffy and voluptuous french toast. I finally figured it out. Well....half of the secret that is ;) Secret #1...you must use thick bread such as Texas Toast...and Secret #2....it's all about the flour in the batter ;)
My mother used to make french toast with whatever bread we had on hand because she was just resourceful like that ;) So of course...making the recipe with just regular sandwich bread turned the bread soggy because it wasn't thick enough. She also did not use flour in her recipe. And flour, as I am finding out, can be used as a thickening agent in the batter ;)
I still don't know what the other half of the secret is to making wonderful french toast, but I was just so flippin excited to figure this part out that I had to share it with y'all. You can bet that once I find out the other half of the secret, I will share that too ;)
Basic French Toast
(makes 12 slices)
1/4 cup all purpose flour
1 cup milk
1 pinch salt
1/2 tsp. ground cinnamon
1 tsp. vanilla extract OR almond extract
1/4 tsp. ground nutmeg (optional)
1 tbsp. white sugar
12 thick slices of bread such as Texas Toast
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla (or almond) extract, nutmeg, and sugar until smooth.
2. Heat a lightly oiled pan or griddle over medium heat.
3. Soak bread slices in mixture all both sides...making sure to cover every single part. Cook bread on each side until golden brown.
**Libby's Notes: You can flash freeze the left over slices. Place each piece on a cookie sheet/tray lined with tin foil and sprayed with nonstick spray. Place tray in the freezer for at least 2-3 hours. Place frozen slices in a gallon zip lock bag and store in freezer. Place in toaster oven to cook when ready to eat.***