We may be well into the week but I’m still dreaming about the French toast we had for breakfast on Sunday morning.
I don’t normally care for the taste of traditional French toast because it always tastes too eggy for me, so when I found this recipe my taste buds were SO happy. You make the egg mixture basically the same way as you would traditionally do it, but what gives this recipe a whole new spin is adding flour to the wet mixture before cooking on the griddle.
You combine flour, cinnamon, baking powder and a little sugar in a casserole dish and stir it well. Once you have the dry ingredients ready, you pour the wet mixture into the flour concoction and whisk it together. Now don’t freak out, the “batter” is meant to be lumpy so you haven’t messed anything up.
The flour creates a sort of crust or fluffy texture on the toast, instead of a dry eggy coating. Once you have dredged them in this deliciousness, cook them on a griddle or the stove, however you prefer, and top with powdered sugar and lots of syrup.
If you have other toppings you enjoy on your French toast, add those too. It could be chocolate chips, pecans, coconut, etc.
I always make extra and once they have cooled, I will store them in a ziploc bag and toss them in the freezer for another day. Ryder loves them so he usually eats the leftovers within a couple of days, but I imagine they would last a couple of weeks, maybe longer.
From left to right: Wet mixture, dry mixture, Texas toast
I call this recipe ‘Sunday morning French toast’ because I usually only make it on the weekends or special holidays, but you can really make it anytime or any day of the week you want.
If you give it a try, I hope you love it as much as we do. Happy cooking!!!
**** This recipe is not my own!!! I found it searching Pinterest one day, courtesy of: