Recipe from Our Best Bites
1 Tbsp. 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 into 3rds (sticks)
In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat.
In blender, mix together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Pour into 8x8 pan. Test oil heat by flicking some water into the frying pan.
If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.Take each cut slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in 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; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.
While warm, roll each piece in cinnamon sugar:3/4 cup sugar
4 tsp. cinnamon