This is my favorite French toast recipe. I make it once a month and freeze the remainder. I usually use Texas Toast for the best result. It’s just perfect. I cook it up on my nonstick rectangular griddle that takes up two burners on the stove. I usually double the recipe so there is more yield and less work in the long run. Enjoy!
- 1/4 cup all-purpose flour
- 1 cup milk (I use 2%)
- 1 pinch salt
- 3 eggs
- 1/2 tsp. ground cinnamon (optional)
- 1 tsp. pure vanilla extract
- 1 T. white sugar (I’ve reduced this and it turns out just fine)
- Approximately 12 thick slices of bread
- Measure flour into a large mixing bowl. SLOWLY whisk in the milk. (<— This step is very important to prevent unsightly lumps!)
- Then whisk in the salt, eggs, cinnamon, vanilla, and sugar until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Soak break slices in mixture until saturated, one by one.
- Cook break on each side until golden brown. Serve hot.