Mr. Burns' French Toast

This is not your weekday pan-fried French toast. This version dunks thick bread slices in a batter made with flour and baking powder, then deep-fries them in an inch of hot oil. The baking powder puffs the batter as it hits the oil, creating a light, crispy shell around the soft, custard-soaked bread inside.

The batter is closer to a thin pancake batter than a standard egg wash. Eggs, milk, sugar, vanilla, flour, and baking powder blend together into a smooth coating that clings to the bread and fries up golden and puffy. Let the excess drip off before it goes into the oil or you’ll get a thick, doughy crust instead of a light one.

An inch of oil in the skillet means this is a shallow fry, not a deep fry. You flip once. The bread should sizzle the moment it hits the oil. If it doesn’t, the oil isn’t hot enough and the toast will absorb grease instead of crisping up.

Cinnamon sugar dusted on immediately after draining is the finishing touch. The residual heat melts the sugar slightly so it sticks to the surface.

Pro Tips

• Use thick-cut bread, ideally day-old. Fresh thin bread falls apart in the batter.
• Keep the oil temperature steady at around 350°F (175°C). Too cool and it’s greasy; too hot and it burns before cooking through.
• Drain on paper towels propped at an angle so oil runs off instead of pooling underneath.
• Serve immediately. The crispy coating softens fast.

Variations

• Use brioche or challah for an even richer, more tender interior.
• Swap cinnamon sugar for powdered sugar and a squeeze of fresh lemon.
• Fill two slices with cream cheese and jam before battering for a stuffed version.