Puffy French Toast Recipe - Food.com (2024)

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photo by Jonathan Melendez

Reviews

1. This is, by far, the best French Toast I've ever had! I grew up on ole "fried bread", but, it sure never tasted like this! Really, really good, Angelfan.Thanks for posting a winner!LC

   Laudee

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2. Me and my husband loved this. I used half whole wheat half enriched white flour, vanilla soy milk, splenda instead of sugar, egg beaters, and whole wheat bread. This was a yummy addition to our weekend big breakfast! Thank you for the recipe.

   jamb7866

3. This French Toast is absolutely amazing! We loved it! Sort of a cross between French toast and pancakes. Tastes great with the hint of cinnamon and nutmeg, and it's so sweet that I hardly needed any syrup. I just wish I could figure out how to cut this recipe in half (how do you divide an egg?) since there's only two of us. I would give this recipe 6 stars if I could! UPDATE: Made this again using only half the sugar -- it was still great, so I think I'll make it like this in the future. I may even try using half whole wheat flour.

   cpenner

4. I thought that the batter for the french toast was way too thick. However, the taste is wonderful. I will try this again and use half the flour and report back on the results.

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   Marie

5. I've never heard of this method of french toast before and I so I was pleasantly surprised with it. I loved the texture and taste that the batter gave to the french toast. Served with maple syrup and strawberries, with a dusting of powdered sugar!

   Jonathan Melendez

see 38 more reviews

Tweaks

1. I hava a similar recipe at home that uses a pancake mix instead of flour. We liked this one much better. Even though it is more of a batter, the coating is not that thick, and you don't end up with soggy french toast. This is a winner, and the way I'll make my french toast from now on. Thanks for sharing!

   october sky

2. A great twist on traditional French toast! BF and I loved this. I did make a few minor subs: I used whole wheat bread (Trader Joe's 8+2), whole wheat pastry flour for the flour, Sucanat instead of sugar (and half the amount called for, following Deleted's suggestion), and I substituted Cinnamon Plus (#45672) for the nutmeg. Oh. I just realized that I forgot the salt. Oops... it was still great without it! This was delightfully puffy- I can see how others have said its like a cross between French toast and pancakes, but its definitely still leaning much more in the direction of French toast. I reduced the sugar since we do like ours 'topped'. I like mine with honey and cinnamon-sugar and BF prefers his with real maple syrup. Much more filling than traditional French toast! I found that it was a little less damp than French toast can sometimes be (which is a good thing- it made it much lighter and more tender!) The flavor is terrific and the texture divine! I think this would be a great French toast to serve for a special breakfast because it is so unique and delicious. Will definitely be making this again. Thanks, angelfan!!

   Roosie

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