July 20, 2010

Puffed French Toast

My husband made this for me for Mother's Day--Fabulous!

1 egg
1 1/4 Tbs. sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1 cup milk
1/2 cup flour
1 1/4 tsp. baking powder
6 slices Texas style toast, cut in half diagonally

In a large skillet, heat about 1/4” of vegetable oil over medium heat. In a shallow bowl or pie dish, whisk together all ingredients. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If it sizzles, it’s just right. Working quickly, take each 1/2 slice of bread and soak both sides in the egg mixture. If you leave it too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice crispy crust has formed on each side (probably 3 – 5 minutes per side). Remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in a 200 degree oven.

When ready to serve, roll each piece in:
1/3 cup sugar
2 tsp. cinnamon

Another Option:
Slice the bread into strips for great French toast dippers. Serve with fresh raspberry jam and powdered sugar.

Coconut Syrup

1 cup sugar
1 cup light Karo Syrup
1/4 cup water
1/2 cup canned milk
1 tsp. coconut extract
1 tsp. butter extract

Stir sugar, Karo and water together in saucepan. Bring to a boil and simmer 2 minutes. Take off heat and let sit a minute. Add milk, coconut extract and butter extract.

Edited to add: For my family of 5 eaters I doubled the french toast part and made the syrup just like the recipe said, but we had plenty of syrup left over, so next time I think I'll half or 3/4 the syrup.

This syrup is also wonderful over pound cake and served with strawberries!

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