Growing up mom made french toast every once in a while – usually on special occasions. It was the yummy needs-to-be-eaten-only-on-special-occasions-because-it’s-so-bad-for-you french toast. She battered and deep fried it. You know, like all good southern moms would do!
Rght now I can picture that fluffy piece of french toast, sprinkled with just the right amount of powdered sugar and cinnamon, sitting on one of my mom’s strawberry plates. The edges were like a funnel cake – with the little crusty fried pieces of batter. Yum. And the best part was after eating it, I got to lick the fork that was caked in sugary, cinnamony, yumminess. I always took special care to allow the fork to get cakey just so I could eat it all off at the end!
While I was pregnant with Leighton, I got on a french toast kick, and I modified my mom’s french toast a bit to make it easier. It’s probably still best for only special occasions though!
Start with an egg and whisk in 4 heaping tablespoons of flour and 1/2 cup milk. Whisk until smooth. It should be thinner than pancake batter but not too soupy.
Dip your bread into the batter and let the bread soak the batter in really well. I like to use old bread or the pieces right next to the end piece – they’re always more stale than the rest!
On medium heat, melt about 1 tablespoon of butter (per piece of toast if you’re using a large skillet) in a non-stick skillet. I like salted butter for this. And of course, there’s nothing wrong with a little deep frying every once in a while!
Cook until toasty brown on both sides and until the bread thickens or fluffs up in the middle.
Sprinkle with powdered sugar and cinnamon. Serve with syrup – optional – I eat mine plain! This batter makes about 3 pieces of french toast.
I’ve made it with leftover french bread as well. Also very tasty!