Rebeccas Secret Ingredient French Toast Recipes

FLUFFY FRENCH TOAST RECIPE

Steps:

• Use a large mixing bowl and measure out flour. Slowly whisk in the milk. Next, whisk in the salt, eggs, cinnamon, vanilla and sugar until the mixture is smooth.
• Use a griddle or frying pan and heat to medium heat.
• One at a time soak the slices in the mixture until saturated. Whisk the mixture between each slice of bread.
• Cook the bread until each side is golden brown. Serve Hot.

REBECCA'S SECRET INGREDIENT FRENCH TOAST

Steps:

• Whisk the egss with the milk, sugar, cinnamon, nutmeg, ginger and garlic salt.
• Pour the mixture into a baking dish just big enough to hold the bread in 1 layer. Place the bread slices in the egg mixture , turn and let them soak at least 5 minutes, turning the slices once or twice more.
• Heat a large, heavy skillet over medium heat and add the butter and olive oil. When the butter has stopped foaming, add the bread in batches and cook until the slices are golden brown on both sides. Lower the heat if the bread browns too quickly or it will not cook all the way through.
• Place the finished French toast on plates and top with your choice of powdered sugar, maple syrup or fresh fruit. Serve immediately.

CLASSIC FRENCH TOAST

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.