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French Toast Try different types of breads. The flour or the increased eggs in the batter keeps it from making your bread soggy! Different breads will have different soaking times. The easy option reminds me of my Grandma dipping my french toast especially for me! *The butter and flour make a superb crispy exterior. BUT this batter is easier to use if you mix it up 30 minutes or more to allow the flour to hydrate. Otherwise the flour and butter sit on the top of the batter and are used all up in the first few slices. Blend or mix occasionally while it rests.
Fancy French Toast: 2 c milk 3 eggs 1 c white flour 1 t salt 2 T vanilla 1/3 c white sugar 1/2 c melted unsalted butter optional: cinnamon or nutmeg Fancy French Toast with more eggs: 2 c milk 6 eggs 1/4 c white flour 1 t salt 2 T white sugar vanilla 1/2 c melted unsalted butter Easiest option base recipe for one:
1/3 c milk 2 eggs dash salt 1 t sugar vanilla Measure milk into blender. Add rest of ingredients and blend thoroughly but very carefully, it may be very full. (Pull pour spout up so there is air flow). Easiest Option for 8 well-soaked slices of bread: 1 c milk 6 eggs 1/2 t salt 1 T sugar vanilla Soak bread in batter. Cook on hot (400*) griddle or in a pan on the stove in coconut oil. Easiest Option for 12 well-soaked slices of whole wheat bread: 1 1/2 c milk 9 eggs 1/2 t salt 1 T sugar vanilla
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