Sandra This Bobby Flay French Toast Recipe is a fluffy and golden recipe, which is made with cinnamon and vanilla extract. It’s the perfect brunch recipe, ready in about 20 minutes.
Bobby Flay French Toast Ingredients
- 4 large eggs
- 2/3 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 thick slices bread
How To Make Bobby Flay French Toast
- Preheat the griddle or skillet: Preheat the griddle to 350°F (175°C) or heat a large skillet over medium heat.
- Prepare the batter: In a blender, add eggs, milk, sugar, salt, cinnamon, and vanilla. Blend until smooth. For a hand-whisked option, start by mixing flour and eggs in a shallow dish, then whisk in the remaining ingredients until combined.
- Dip the bread: Dip each thick bread slice into the batter, allowing both sides to be coated but not overly soaked.
- Cook the French toast: Place the coated bread on the hot, greased griddle or skillet. Cook for 2-4 minutes per side, until the bottom is golden brown, then flip and cook the other side until golden as well.
- Serve: Remove to a plate and serve warm with syrup and a sprinkle of powdered sugar.
Recipe Tips
- Why should I blend the batter? Blending the batter (especially with the flour) makes it extra smooth and fully incorporates all the spices, so each bite is perfectly balanced.
- What’s the best bread for French toast? Use thick slices of bread (like Brioche, Challah, or Texas toast) for the best texture. Thick slices absorb more batter, making the French toast soft and custardy on the inside and crispy on the outside.
- How do I keep it from sticking? A light layer of butter or oil on the griddle keeps the French toast from sticking and adds a little extra flavor and a crispy edge.
- How long should I soak the bread? Don’t soak the bread too long. Quickly dip each side of the bread in the batter; this prevents it from becoming soggy and falling apart.
- What’s the right heat setting? Keep the heat moderate (medium). If the heat is too high, the outside will burn before the custard in the center has a chance to cook.
What To Serve With French Toast
This classic breakfast is perfect with a variety of toppings.
- Maple syrup
- A dusting of powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- A dollop of whipped cream
- Sliced bananas
How To Store French Toast
- Refrigerate: Store leftover cooked French toast slices in an airtight container in the refrigerator for up to 2 days.
- Reheat: The best way to reheat is in a toaster oven or on a baking sheet in a 350°F (175°C) oven for 5-8 minutes, until warm and re-crisped.
Bobby Flay French Toast Nutrition Facts
(Per 2-slice serving, without toppings)
- Calories: ~380 kcal
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 190mg
- Sodium: 510mg
- Total Carbohydrate: 56g
- Dietary Fiber: 3g
- Sugars: 18g
- Protein: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The small amount of flour helps create a slightly thicker batter. This gives the French toast a richer, more structured, and “cake-like” crust, rather than just an eggy one.
Yes. You can substitute the milk with a non-dairy milk like almond, oat, or soy milk. You will also need to grease the pan with oil instead of butter.
Yes, you can blend the batter, cover it, and store it in the refrigerator for up to 24 hours. Just give it a good whisk before using.
Try More Recipes:
- Bobby Flay Bananas Foster French Toast with Whipped Cream Cheese Recipe
- Bobby Flay Espresso Banana Bread Recipe Recipe
- Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter Recipe
Bobby Flay French Toast Recipe
Description
A classic, fluffy, and golden-brown French toast made with a smooth, blended batter of cinnamon, vanilla, and a hint of flour for the perfect crust.
Ingredients
Instructions
- Preheat griddle or skillet to 350°F (medium heat).
- In a blender, combine eggs, milk, flour, sugar, salt, cinnamon, and vanilla. Blend until smooth.
- (Alternatively, whisk flour and eggs in a dish, then whisk in remaining ingredients).
- Dip each bread slice into the batter, briefly coating both sides.
- Place on the hot, lightly greased griddle.
- Cook for 2-4 minutes per side, until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Using a blender for the batter is the “secret” to getting it perfectly smooth and incorporating the flour.
- Thick-cut bread (like brioche or challah) works best, as it will soak up the batter without getting soggy.
- Don’t let the bread soak; a quick dip on each side is all you need.
