Grandma Amanda's French Toast

One of my family’s favorite breakfast foods is my Grandma Amanda’s recipe for French Toast. Now this in not your typical Denny’s or IHOP style french toast, this batter-based recipe is far beyond that crappy restaurant style. Serve with scrambled dry eggs and extra cripsy bacon and you have yourself a fabulous Kurtz family breakfast!

Here's to Grandma Amanda,
thanks for making my Mom perfect!

Grandma Amanda’s French Toast
- 2 Cups All-purpose flour

- ½ Cup Sugar
- 3/4 tsp. Salt
- Dash of Pepper
- Cinnamon to taste
-1 beaten egg
-1 ½ Cups Milk
-Day old or slightly frozen bread, works with Texas Toast too

In a wide container stir dry ingredients together. Beat one egg and add to the flour mixture. Pour the milk into the batter and whisk until well incorporated and smooth. Batter consistency should be thin enough to fall easily from the whisk. If the batter is too think, add more milk to thin it out.

Add a small chunk of Crisco to a large skillet or griddle, heat to medium to high heat. Place batter-covered bread on the skillet and cook until lightly brown, flip and repeat. You may need to replenish the pan with shortening after a few slices.

In college I would always make breakfast for my roommates and our boyfriends, one day I decided that I would make stuffed french toast using my Grandma Amanda’s recipe. It was so good, and it quickly became a weekly request.

For Amanda’s Stuffed French Toast, fold 8 ounces of softened cream cheese into about a ½ cup of your favorite seedless jam (I used strawberry). Once combined, spread onto cooked french toast and sandwich two slices together. Place on a wax paper lined cookie sheet and bake at 350° for a few minutes until the cream cheese melts a little.

Serve with warm syrup and powdered sugar if desired. Then run ten miles to burn it off- Enjoy!