French Toast has to be my favorite breakfast dish. What is not to like, thick fluffy bread, soaked and grilled and topped with yummy syrup and butter? How can you beat that? Yet, not all French Toast are created equal. A limp, eggy flap can hardly compare to a finely crafted French Toast. My solution for disappointment is to make it yourself!
I am not sure why I always thought that making French Toast was a difficult and time consuming process. What I found is that it is really not much more difficult than making pancakes and the payoff is worth the extra step.
For French Toast success keep this in mind:
- The key to any good French Toast is the bread. For this post I have used an organic Challah bread recommended by my local baker for just this purpose. Challah (pronounced Halla) is light, fluffy and slightly sweet egg bread. It does not over absorb the batter and maintains its integrity beautifully. Sourdough also makes a great french toast. Whatever bread you select I would recommend thick slice over standard bread thickness and please, please don’t disgrace the dish by using a cheapo white bread. A breakfast this good deserves better, doesn’t it?
- Plain egg batter is traditional, but not excellent. For truly fluffy toasts I utilize pancake mix to rise the batter. For this recipe I am using Pamela’s Brand Pancake mix. I don’t usually specify brands in my recipes, for this I do because I happen to love this mix and use it for all sorts of things. Pamela’s makes fiiiine pancakes and waffles and can be used to make all sorts of goodies, including coffee cake. I keep this product in my pantry all of the time. Pamela’s is also a GMO-free and is a gluten-free product.
- Your oil does matter. I grill in coconut oil for a number of reasons. I believe unrefined oils are healthier for you, Coconut oil has a high heat threshold so you won’t scorch the oil and taint the dish and Coconut oil simply tastes better.
As a connoisseur of this fine dish, having performed years of comparative analysis, taste testing and experimentation, I present to you, The Fluffiest French Toast, Ever.
Go forth and griddle! Wishing you a delicious breakfast!!
Please see gallery above for step by step process photos
- 4 Tbsp Pamelas Gluten-Free Pancake mix*
- 2 eggs
- ½ cup organic Coconut milk
- pinch salt
- ¼ tsp nutmeg
- 1 teaspoon organic Ground cinnamon
- 1 teaspoon organic Vanilla extract
- 1-1/2 teaspoons organic Coconut sugar
- 6 thick slices bread
- 1-2 tsp coconut oil for grilling
- *To make this without mix use Substitute Pancake Mix with:
- ¼ cup whole wheat flour
- 1 teaspoon coconut sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Combine dry ingredients: Pamela’s, salt, sugar and cinnamon in a small bowl.
- In a mixer bowl beat eggs, vanilla and coconut milk until blended
- Slowly add dry ingredients and mix until well combined.
- Add coconut oil to griddle or frying pan, heat to medium.
- Soak bread slices in batter allowing bread to saturate, flip and coat back side.
- Immediately cook coated bread until golden brown, flipping to brown both sides.
- Serve warm with syrup, jam or powdered sugar.