Tuesday, July 13, 2010

Puffed French Toast with Cinnamon Syrup

I made a bunch of these and sliced the bread into sticks and cooked them as directed but left off the last step of dipping in the cinnamon sugar. I placed them in the freezer and take them out every so often. Just pop them in the oven at about 450 for 9-10 minutes or until crispy. Then put on a paper towel lined plate to drain. Then dip them in the cinnamon sugar mixture. They are just as good as the first time.

Puffed French Toast
Recipe by

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar

Cinnamon Syrup
1/2 c. white sugar
1/2 c. packed brown sugar
2 Tbsp. all purpose flour
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 c. water

Stir together dry ingredients in a small saucepan. Then add water and vanilla. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency. About 5-8 minutes. Remove from heat and let stand a few minutes before serving.

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