Paired with some POM syrup that Ryan whipped up (basically the glaze I used on these cheesecake bars), this was a decadent and filling dinner. Friends Paige and Zach joined us and Paige declared that she was still full the next morning. That's the sign of a good meal, right?
I have never used flour in my french toast batter before, but our french toast turned out crisp and flavorful, so I think I'll use this recipe from now on. You could easily substitute other bread, though in my opinion, you can't go wrong with cinnamon raisin!
One Year Ago: Cinnamon Cranberry Almond Oat Pancakes
Cinnamon Raisin French Toast with POM Syrup
French Toast recipe adapted from The America's Test Kitchen Family Cookbook
-8 slices cinnamon raisin bread
-6 tbsp butter, unsalted
-1 cup milk
-1 large egg
-2 tbsp sugar
-2 tsp vanilla extract
-3/4 tsp cinnamon
-1/4 tsp salt
-1/2 cup all-purpose flour
1. Place bread on a wire rack. Put rack in oven over a baking sheet and bake bread at 200F for 15 minutes.
2. Melt 2 tbsp butter in a large bowl. Mix in milk, egg, sugar, vanilla, cinnamon, and salt. Slowly whisk in flour until there are no lumps.
3. Dip each piece of bread into the batter, flipping after 30 seconds to fully saturate bread.
4. On a griddle or a hot skillet, melt 1 tbsp of butter and place dipped bread on hot surface. Cook each side until crispy and beginning to brown (approximately 2-3 minutes per side.
5. Repeat with remaining bread, batter, and butter.
6. Serve hot with syrup.