Saturday, June 4, 2011

Puffy French Toast

My husband and I make these every memorial day for his family.  5 years ago we decided to try these on his family while we were camping and it's turned into a tradition. It was soooooo cold this year that I was focused on keeping my family warm not taking pictures.  The post below has the recipe for the honey butter we serve on them or go to the post for the caramel syrup we love to put on them too.  We love to experiment so this year we tried strawberry sauce and it was heavenly with the caramel syrup. 




   
STEP 1  Mix of all the dry ingredients for the batter.
I double the recipe,add it to a ziploc bag, then write on the outside of the bag how many eggs and the amount of milk for that one bag.  If you are camping it's easier to have the dry ingredients mixed before you leave the house. 


STEP 2  The bread is actually better if it's a little stale.  That sounds gross so I usually take a big bread knife and cut down the center of all slices of bread(while it is still in the bag) and leave the bread bag open to the air while I get everything ready.  You can certainly take the bread out of the bag to cut each piece in half. 

STEP 3 Heat the Oil

STEP 4 Add the eggs and milk to the dry ingredients.  Mix it well.

STEP 5  Coat half a slice of bread in the batter and add to the pan of hot oil.

STEP 6 When it's time to turn the bread we use 2 wooden skewers or chop sticks.  These work very well.  Then we use metal tongs to take them out of the hot oil when they are completely done.

STEP 7 Enjoy!


PUFFY FRENCH TOAST
By: Home Run Recipes

1 Cup Flour
1/2 tsp. Salt
1 1/2 tsp. Baking Powder
1 Cup Milk
8 Slices of Bread
2 Eggs

Cut bread slices in half.  Mix all the ingredients together except bread.  Dip bread in batter and fry in hot oil 1/2 inch deep.

1 comment:

BJ said...

Sounds decadent -- I'm going to show it to my DH. We have a camping trip coming up in a month and this could be on our menu. Thanks for the recipe!

 
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