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Deep Fried French Toast Recipe

Deep Fried French Toast

Deep Fried French Toast is an indulgent twist on the classic breakfast dish, resulting in extra crispy, golden slices with a soft, custardy center. Perfect for special occasions or a decadent brunch treat!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices day-old bread (brioche or challah preferred) Use bread that's at least a day old for best results.
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • about 2 cups oil for frying (vegetable or canola oil) Adjust oil temperature as needed to avoid burning or soggy toast.
  • for dusting powdered sugar (optional)
  • for serving maple syrup Can experiment with flavored syrups.

Equipment

  • 1 medium mixing bowl
  • 1 whisk
  • 1 large frying pan or deep fryer
  • 1 slotted spoon or tongs
  • 1 paper towels
  • 1 measuring cups and spoons
  • 1 shallow dish
  • 1 knife

Method
 

  1. In a medium bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until smooth.
  2. Pour the egg mixture into a shallow dish.
  3. Heat oil in a large frying pan or deep fryer to 350°F (175°C).
  4. Dip slices of bread, one at a time, into the egg mixture, letting them soak for about 10–15 seconds per side.
  5. Carefully place 1–2 slices into the hot oil without crowding the pan. Fry until golden brown, about 1–2 minutes per side.
  6. Use a slotted spoon or tongs to remove each piece, and drain on paper towels.
  7. Repeat with remaining bread slices.
  8. Serve hot, dusted with powdered sugar and topped with maple syrup.

Notes

Use bread that's at least a day old for best results, as it soaks up the custard without falling apart. Adjust oil temperature as needed to avoid burning or soggy toast.
You can experiment with flavored syrups, fruit, or nuts for toppings.