Monday, June 8, 2015

French Toast Recipe Experiment: To Flour Or Not To Flour?


To flour or not to flour: that is the question. At least, as far as French toast is concerned, it is. I did an ultra-scientific experiment this morning and made it both the old-fashioned way and with a bit of added flour.

The first batch I made was the classic French toast (although I couldn't help but add a pinch of cinnamon to both batches... it's just better that way):


French toast sans flour

Part I: No-Flour French Toast Recipe


  • 3 eggs
  • 1 tbsp sugar
  • 3/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 tbsp butter
  • 1 tbsp your oil of choice
I whisked the eggs, sugar, milk and vanilla together in a bowl until it was evenly mixed. Then I dredged each piece of bread in the mixture on both sides, allowing it to soak in a bit. 

Heat the butter and oil in a skillet over medium heat (optimal temp is a 5.5 on my electric stove, whatever that means). Cook for three minutes or so on each side until browned. Re-oil pan as necessary.

Serve with pancake syrup, butter, and powdered sugar. You know... like French toast.


So this was no-flour. Here's the one with flour (hint: it's the same as above, but with flour):


French toast con flour. (Okay, I switched languages, sue me!)

Part II: Flour French Toast Recipe


  • 3 eggs
  • 1 tbsp sugar
  • 3/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 tbsp butter
  • 1 tbsp your oil of choice
  • 1/4 cup flour
Whisk the eggs, sugar, milk and vanilla together in a bowl until evenly mixed. Sift in flour and whisk until it's smooth with no lumps. Let the newly created batter-like French toast slop rest for a few minutes. 

Next, dredge each piece of bread in the mixture on both sides, allowing it to soak in a bit. (Make sure to get the crusts.) Heat the butter and oil in a skillet over medium heat and cook for three minutes or so on each side until browned. Re-oil pan as necessary.

Again, serve with pancake syrup, butter, and powdered sugar. This part isn't rocket science.

The verdict:

I performed Ultra Scientific and Necessary Taste Testing (primary data is absolutely vital, you know), and plus-flour is the unequivocal winner. Fluffier, and while it's not low-carb by any means, who cares? It's French toast! Live a little! 

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