Jonnysfluffernutterfrenchtoast Recipes

CLASSIC FRENCH TOAST

Steps:

• Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
• Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.
• Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
• Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
• Remove to a plate. Serve warm with syrup and a sprinkle of powdered sugar.

THE BEST FRENCH TOAST

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F.
• Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
• Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
• Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
• Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.

ULTIMATE FRENCH TOAST

Steps:

• Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated.
• Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

CHEF JOHN'S FRENCH TOAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

JONNY'S FLUFFER NUTTER FRENCH TOAST

Steps:

• Spread 4 slices of bread with even amounts of peanut butter.
• Then spread the 4 remaining slices with fluff.
• Place bread slices together to make a peanut butter and fluff sandwich. Set aside.
• Mix together in a bowl the eggs and milk.
• Dip the sandwiches in the egg/milk mixture.
• Spray a skillet with Pam cooking spray.
• Over medium heat heat the pan and add the sandwiches. Brown on each side.
• Remove from skillet and dust with powdered sugar.