The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.
Fluffy French Toast Ingredients
All the ingredients you’ll need for this fluffy French toast recipe are likely already in your kitchen:
Flour: This fluffy French toast batter starts with ¼ cup all-purpose flour.
Milk: Milk adds moisture and richness to the batter. You can substitute half-and-half, cream, or your favorite alternative milk if you like.
Eggs: Of course, you’ll need eggs for French toast! Three eggs bind the batter together and give it a rich texture.
Sugar: A tablespoon of white sugar lends welcome sweetness to this decadent breakfast recipe.
Vanilla: A teaspoon of vanilla extract adds complexity and takes the flavor up a notch.
Cinnamon: Ground cinnamon lends coziness and warmth. .
Salt: A pinch of salt enhances the flavors of the other ingredients, but it won’t make your French toast taste salty:
Bread: You’ll need 12 slices of your favorite thick-sliced bread. Good choices include brioche, sourdough, French bread, or challah.
How to Make Fluffy French Toast
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make fluffy French toast:
Slowly whisk the milk into the flour, then whisk in the remaining ingredients.
Saturate the bread slices in the batter.
Cook the French toast on a lightly oiled griddle or pan until golden on both sides.
How to Serve Fluffy French Toast
Top this French toast with maple syrup, powdered sugar, and fresh fruit (such as sliced strawberries and bananas) for a beautiful and delicious presentation. For side dish and pairing inspiration, explore our entire collection of Breakfast and Brunch Recipes.
“This recipe was great,” says one Allrecipes community member. “I added maple syrup to the mixture that I soaked the bread in so that I could have more control over the sugar intake. That works out really well and I did not serve any syrup with the French toast and it didn’t need any. It was excellent!”
“I made challah the evening before just for making French toast,” according to P. Dotson. “Its denseness made it the perfect bread for this, or any French toast recipe, but this one made it a little fluffier. I added a little more cinnamon, and it was very good, especially sprinkled with powdered sugar and maple syrup.”
“This is by far the best french toast I've ever made,” raves Linda1000. “We made a batch, ate it and went to the store to purchase more bread and made two more batches to freeze for later. I think it even tastes better reheated in the toaster!”
A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.
Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.
Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.
Oversaturated bread will likely never get that beautiful, crispy texture on the outside of the very best French toast. Too much sugar can simply make your French toast too sweet. Yes, this is generally a sugary treat, but balance is what really elevates this meal.
What's the difference between French toast and eggy bread? In general, French Toast tends to be sweet and eggy bread is more savoury. With French toast, you might have cinnamon, syrup and berries, whereas eggy bread is more likely to be paired with bacon or a fried egg. However, French toast can also be savoury.
Cook three to four minutes per side over medium heat. If the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a "foot" on the bottom of the French toast. When the pan is hot enough, the batter won't have time to seep; the custard will start cooking as soon as it hits the pan.
The yeast releases carbon dioxide, which fills the dough and increases its volume. Due to the heat, more gas bubbles emerge when this dough is baked. The bread rises and becomes soft and fluffy as the gas leaves.
A basic rule of thumb is about 1/4 cup of milk and one egg per two-slice serving—and if you want to avoid that "scrambled" taste, use only the yolks of some or all of the eggs. (Sulfur compounds in the whites are what give eggs their unique "egg" taste.)
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
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