Extra Fluffy French Toast

Extra Fluffy French Toast


3207 people made this

The secret to getting French toast really fluffy is to whisk a little flour into the batter. I like this much better than regular French toast.


Serves: 12 

  • 1/4 cup plain flour
  • 1 cup (250ml) milk
  • pinch salt
  • 3 eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla essence
  • 1 tablespoon caster sugar
  • 12 thick slices bread

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla essence and sugar until smooth.
  2. Heat a lightly oiled frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Fry bread on each side until golden brown. Serve hot and garnish with fresh fruit as desired.

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Reviews (7)


Altered ingredient amounts. Delicious! Every french toast recipe I've ever used turned out soggy, but not this one. I added more cinnamon (1 1/2 tsp total) and an extra tsp. of vanilla. This will be a staple in out house! - 08 Oct 2008


Took shortcuts. This recipe is wonderful. I made French Toast with this recipe and froze it with greaseproof paper between each slice and it made really quick and easy breakfast for my teenagers, they just tossed them in the microwave and they were as good as freshly made. The milk mixture does need to be stirred up frequently because the flour does tend to settle on the bottom of the bowl. - 08 Oct 2008


I love this recipe, and I had been searching for a good French toast recipe for a while. This one is the winner of all those I've tried. A few notes: You must mix/whisk the egg mixture before dipping new bread in the mixture, because the cinnamon rises to the top and will disappear with your first few slices made if you don't kep mixing as you go. I also added a little nutmeg to the mixture the second time I made this. The leftover French toast can be stored in the fridge or freezer and reheats well (nice and crispy on the outside) in the toaster. - 08 Oct 2008

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