Cooking with Karel Anne: Crispy French Toast

The tradition of Shrove Tuesday or Mardi Gras is before us this coming week, and to put a French flair on it, I thought we might make French Toast instead of pancakes. It still accomplishes the goal of getting the eggs, sugar and fats out of the house before Lent. Try your hand at this version of French Toast and enjoy every day, even a Tuesday! The flour gives the dish a crispy edge on the toast instead of a mushy texture. Great addition!

Crispy French Toast

8 slices bread, dried in oven
2 tablespoons butter, melted and cooled
1 cup milk
1 large egg
2 teaspoons vanilla extract
2 Tablespoons sugar
3/4 teaspoon cinnamon
1 /4 teaspoon salt
1/2 cup all purpose flour

1. Whisk together the wet ingredients : milk, egg, vanilla and butter. Add the cinnamon and salt, then sprinkle the flour into the mixture whisking to keep smooth.
2. Pour the thick batter into a shallow dish and allow each piece of the bread to soak for 30 seconds per side. Cook until golden brown, about 2 minutes per side.
3. Complete with the remaining batter and bread. Serve with confectioner's sugar if desired.


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