I’ve never been a huge french toast fan. Waffles were always my favorite, and I preferred pancakes over french toast hands down. But this french toast is a different story.
When my friend, Sara, and I walked into our first spice shop we were like kids in a candy store. Sara immediately went to the baking section and started smelling samples while I milled about the selections. After a few minutes, Sara called me over with an exclamation of “It smells like Christmas!” And it did.
It was a special sugar mixed with spices and vanilla beans. At the time I didn’t know what I’d use it for, but I knew I wanted it. Sara wanted to use hers for coffee, but I’ve never been a coffee drinker. It wasn’t until my mom requested French Toast for her Mother’s Day Breakfast that I discovered the perfect use for my purchase.
Thus, Gooseberry Creek’s Amazing French Toast Recipe was born.
Ya’ll… even my dad likes it. He’s picky and he’s never liked french toast, but he likes this.
Gooseberry Creek’s Amazing French Toast
-1 1/3 c. Milk
-1/3 c. All-Purpose Flour
-1/3 cup Granulated White Sugar
-1/3 cup Spiced Vanilla Bean Sugar
-5 Dashes of Salt
-1 Loaf Texas Toast Bread (or your preferred)
-1 Stick Butter
1. Heat your griddle over medium heat. I prefer to use a long cast iron griddle that spans 2 burners. It will cook 6 slices at a time.
2. In a large, flat, edged dish whisk together eggs and milk until well combined. Continue whisking as you slowly add in the flour. Add sugars and salt. Mix well.
3. Depending on the size of your mixture dish and griddle, place 2-6 slices of bread in the mixture for 30 seconds. Next, flip slices to soak the other side for 30 seconds. This limited time prevents the bread from getting soggy.
4. Place 1 Tbsp of butter on the griddle and transfer your coated bread slices to the griddle. Cook each side for 2 minutes or until golden brown. Remove golden brown slices to a covered heated dish.
5. Repeat Steps 3 and 4 until all the bread or all the mixture has been used.
6. Serve Immediately with your choice of topping. Personally, I recommend Pure Maple Syrup.