Time 13m Number Of Ingredients 14 Steps:
Whisk together the flour, baking powder, baking soda and salt. Whisk together the buttermilk and egg. Thoroughly whisk the buttermilk mixture into the flour mixture. Allow the batter to sit for about 5 minutes. It will get very thick and poufy. Bring the oil up to 350F in a large Dutch oven or other deep pot. When the oil is just about at temperature, coat two pieces of bread with a thick coating of batter. Make sure to cover all sides. Hold each battered piece of bread with tongs and shake over the bowl to remove any excess batter. Carefully drop into the hot oil. Repeat with the second slice. Fry about 1 to 1 1/2 minutes per side until deeply golden brown and crisp. Allow to drain on paper towels and store in the oven at 200F to keep warm. Repeat battering and frying with the remaining pieces of bread. Serve with your choice of real maple syrup, jam or peach-blueberry compote or sauce (recipe follows) Place the berries and peaches in a heavy-bottomed saucepan. Add the sweetener, salt and lemon juice. Heat over medium heat until the mixture comes to a boil. Reduce the heat to maintain a gentle simmer for about 10 minutes. Crush some of the blueberries against the side of the pan, but leave most whole. Taste and adjust sweetener if necessary. Cool slightly, and stir in the vanilla extract. Refrigerate leftovers for up to a week Puree the compote in batches in a blender or using an immersion blender. Press through a fine mesh strainer.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.
Time 10m Yield 5 serving(s) Number Of Ingredients 9 Steps:
Mix dry ingredients first,then add Milk and Eggs. Beat all ingredients well. Cut Bread in half. Dip Bread into batter and fry in 1/2 inch oil ultil light brown. My personal preference is using Hawaian Bread in lieu of regular white Bread, really sweet, but has a great flavor, a very nice change from the same ol same ol. I also love to sprinkle cinnamon on the dipped Bread just before frying, my family loves cinnamon on our French Toast. You could also sprinkle some Powdered sugar on top when ready to serve.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.
Time 19m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy. Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside. Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal. Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread. Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.). In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt. Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping. Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.) Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done. Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired. Repeat with the rest of the slices. Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.
Time 40m Yield 20 Pieces, 10 serving(s) Number Of Ingredients 13 Steps:
Preheat frying oil to 365 degrees, if not in a deep fryer make sure you have enough oil to float the toast. Combine dry ingredients (without granola) in a mixing bowl. Add milk, egg, and vanilla to the dry ingredients bowl and whisk until well blended. If your mixing bowl is not flat enough to allow proper dipping of the toast pieces, transfer your mix to a pie pan or other flat bottom dish. Place granola on a plate or other dish to make coating toast easier. Using a bread or serrated knife, slice each toast piece in half diagonally. Press lightly and let the knife do the work to avoid squishing the bread. Dip the toast in the batter mix, flipping to coat both sides. Depending on preference you can let some batter drip off or whip off on edge of dish before next step, but be sure to leave enough to coat the surface and pick up the granola. The goal of this step is to pick up just a little granola. Place the battered toast on the bed of granola, press lightly. Flip and press lightly again. You can also sprinkle the granola on or spread it out with your fingers for an even coating. Place prepared toast in fryer basket and when basket is full (mine allows 4 pieces) place in fryer oil. You could add one piece at a time, just personal preference here. Do not overlap or stack, leave room, this is not like frying fries. You need room for these to float in the oil and for the oil to cook the edges. Allow bread piece to cook 2-3 minutes or until golden brown (on the side in the oil). Flip and cook on the other side for an additional 2-3 minutes. Remove toast from frying and place on a plate covered with a paper towel. Optionally, sprinkle with powdered sugar while still fresh from the fryer. Continue battering, coating, and frying until all pieces are done. Also, when serving you can drizzle in syrup.
Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Time 30m Yield 12 Number Of Ingredients 8 Steps:
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
More about “deep fried french toast recipes”
Time 30m Yield 2-4 serving(s) Number Of Ingredients 8 Steps:
Mix the flour and the baking powder together. Add the eggs and mix until it a smooth paste. Add milk gradually until it reaches the consistency of pancake batter. Add vanilla and cinnamon. Heat a frying pan with 1/2" of oil over medium heat. Dip pieces of bread into the batter. Gently place the bread into the oil, fry until golden on each side. Drain on paper towels and sprinkle with powdered sugar. Serve with warm syrup and butter. I use Ming Tsai’s 8-Spice Powder instead of cinnamon, it’s got cinnamon, allspice, anise, cardamom, ginger, fennel, clove and cumin in it. I got mine at Target, it adds a very exotic flavor.
