Fried French Toast

In a medium bowl, combine the 2/3 C self-rising flour, 1/2 C powdered sugar, 1 Tsp ground cinnamon, and 1/8 Tsp fine sea salt. Give it a good stir to make sure everything’s well-distributed.

In a separate, larger bowl, beat together the 1 1/2 C half-and-half, 3 large eggs, and 1 Tsp vanilla extract. Make sure those eggs are beaten well—whisk it until everything is smooth and silky.

Gradually stir the dry ingredients into the wet mixture. Whisk it all together until you have a lump-free batter that’s smooth and ready for action. Set it aside while you prepare the frying oil.

Pour vegetable oil into a cast-iron skillet or a deep frying pan until it’s about halfway up the sides. Heat it over medium heat until it reaches around 365°F. You’ll know it’s ready when a small drop of batter sizzles and floats to the top. If you're going to be making a large batch of Fried French Toast, I recommend preheating your oven to warm, or whatever its lowest setting is.

Dip each slice of your french bread into the batter, making sure it’s fully coated. Let any excess batter drip off before you fry. If you prefer a softer, creamier middle, you can soak the slices in the batter for a couple of minutes before frying.

When the oil is ready (around 365º F), coat your slices in the batter, allowing the excess to drip off. If your bread is heavy, or if you like a creamier middle, feel free to soak your bread for a couple of minutes.

Carefully add the battered bread slices to the hot oil. Fry until golden brown on one side, then flip and cook the other side (about 3-5 minutes per side). Fry in batches so you don’t overcrowd the pan—you want each slice to have its moment in the spotlight.

Remove the cooked slices and drain them on a wire rack to keep them crispy. If you want to keep them warm while you finish frying the rest, move the rack to a preheated oven.

These beauties are best served hot and fresh. Top with powdered sugar, syrup, fruit compote, or whatever tickles your fancy, and enjoy immediately!