Puffed French Toast

The hubby has informed me this was "the best breakfast he has ever eaten..." And so, we recently pulled it back out for Father's Day. Pretty much, it's dessert and oh so yummy!

Puffed French Toast

Kate Jones and Sara Wells

2 eggs

2 1/2 Tbsp sugar

1/2 tsp salt

1/2 tsp vanilla

2 cups milk

1 cup flour

2 1/2 tsp baking powder

12 slices Texas-style toast, cut in half diagonally

cinnamon and sugar mixture (3/4 cup sugar mixed with 1 Tbsp + 1 tsp cinnamon)

1. In a large skillet or frying pan, heat about 1/4 inch canola oil over medium heat. If you have a candy thermometer, you want the oil heated to about 375 degrees.

2. If you are not using a candy thermometer, test the oil by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it is just right.

3. While the oil is heating, whisk the eggs, sugar, salt, vanilla, milk, flour and baking powder together in a shallow dish or pie plate.

4. Working quickly, take each half slice of bread and dip both sides in the mixture. Don't allow the bread to become too soaked in the batter. Gently shake the bread to remove excess batter and place in hot oil. Cook until puffed, golden brown and a nice, crispy crust has formed on each side (3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining french toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

5. When ready to serve, roll each piece in cinnamon sugar mixture. Drizzle with Buttermilk Caramel Syrup.

Buttermilk Caramel Syrup

3/4 cup buttermilk

1 1/2 cups sugar

1/2 cup real butter (no substitutions)

2 Tbsp corn syrup

1 tsp baking soda

1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a 4 quart pan. Bring mixture to a boil. and reduce heat to low. (Make sure it is still bubbling...) Cook, stirring very frequently for 7-9 minutes or until the syrup reaches a rich golden brown. Remove from heat and stir in vanilla.