Best 8 Fluffy French Toast Puffs Recipes

FLUFFY FRENCH TOAST

Steps:

• In a shallow bowl, combine the flour, baking powder and salt. Combine eggs and milk; add to dry ingredients and mix well. Dip bread into batter, coating both sides; cook on a greased hot griddle until golden brown on both sides and cooked through. , Meanwhile, for syrup, in a large saucepan, combine the sugar, water and molasses. Bring to a boil; boil for 1 minute. Stir in vanilla and maple flavoring. Serve with French toast.

FRENCH BREAKFAST PUFFS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
• In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
• Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
• To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
• Dip the warm muffins in the butter, coating thoroughly.
• Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated.
• Cook bread on each side until golden brown.
• Serve hot.

FRENCH TOAST PUFFS

Steps:

• For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
• For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray.
• Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs.
• Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread).
• When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.

PUFFY FRENCH TOAST

Steps:

• Stir dry ingredients in a medium sized mixing bowl.
• In another bowl, blend milk and egg.
• Add milk and egg mixture gradually to dry mixture. Beat until smooth.
• Dip bread slices in batter. Turn to coat both sides evenly.
• Fry in greased skillet until golden brown on both sides.
• Serve with syrup if desired.

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange syrup.

FRENCH VANILLA CREAM PUFFS

Steps:

• In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.