Best Southern Fried French Toast Recipes

DEEP FRIED FRENCH TOAST

Steps:

• Beat the eggs, sugar, and salt together in a mixing bowl. Whisk in the milk, followed by the flour; whisk until smooth.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Soak the bread slices in the egg mixture until the egg has penetrated through to the center of the bread. Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.

DEEP FRIED FRENCH TOAST

Steps:

• Mix dry ingredients first,then add Milk and Eggs.
• Beat all ingredients well.
• Cut Bread in half.
• Dip Bread into batter and fry in 1/2 inch oil ultil light brown.
• My personal preference is using Hawaian Bread in lieu of regular white Bread, really sweet, but has a great flavor, a very nice change from the same ol same ol. I also love to sprinkle cinnamon on the dipped Bread just before frying, my family loves cinnamon on our French Toast.
• You could also sprinkle some Powdered sugar on top when ready to serve.

DEEP FRIED FRENCH TOAST RECIPE

Steps:

• Whisk together the flour, baking powder, baking soda and salt.
• Whisk together the buttermilk and egg.
• Thoroughly whisk the buttermilk mixture into the flour mixture.
• Allow the batter to sit for about 5 minutes. It will get very thick and poufy.
• Bring the oil up to 350F in a large Dutch oven or other deep pot.
• When the oil is just about at temperature, coat two pieces of bread with a thick coating of batter. Make sure to cover all sides.
• Hold each battered piece of bread with tongs and shake over the bowl to remove any excess batter.
• Carefully drop into the hot oil. Repeat with the second slice.
• Fry about 1 to 1 1/2 minutes per side until deeply golden brown and crisp. Allow to drain on paper towels and store in the oven at 200F to keep warm.
• Repeat battering and frying with the remaining pieces of bread.
• Serve with your choice of real maple syrup, jam or peach-blueberry compote or sauce (recipe follows)
• Place the berries and peaches in a heavy-bottomed saucepan. Add the sweetener, salt and lemon juice.
• Heat over medium heat until the mixture comes to a boil. Reduce the heat to maintain a gentle simmer for about 10 minutes.
• Crush some of the blueberries against the side of the pan, but leave most whole.
• Taste and adjust sweetener if necessary.
• Cool slightly, and stir in the vanilla extract.
• Refrigerate leftovers for up to a week
• Puree the compote in batches in a blender or using an immersion blender. Press through a fine mesh strainer.

SIMPLE SOUTHERN FRENCH TOAST

Steps:

• Combine eggs, vanilla, bourbon, cinnamon, maple syrup.
• Whip in a bowl with wire balloon whisk for 2 minutes.
• Heat cast-iron griddle or skillet to med-low.
• Soak bread in egg mix on both sides.
• Lay each slice of soaked bread on griddle or skillet.
• Brown each side.
• Serve with butter and maple syrup.
• For Desert, substitute Ice Cream drizzled with Kalua for butter and maple syrup.

LORILYN'S DEEP FRIED STUFFED FRENCH TOAST

Steps:

• In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
• Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
• Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
• Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
• Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
• In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
• Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
• Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
• Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
• Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
• Repeat with the rest of the slices.
• Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.