This shrimp pad thai’s flavor and heat intensify with each bite, so don’t taste it immediately out of the pan and assume it needs more spice—five bites in, you’ll be shocked by the intensity.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
Ingredients
- ¼ cup all-purpose flour
- 1 cup milk
- 3 eggs
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 12 thick slices bread
Instructions
- Measure flour into a large mixing bowl. Slowly whisk in milk. Whisk in eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Soak bread slices in milk mixture until saturated.
- Working in batches, cook bread on the preheated griddle or pan until golden brown on each side. Serve hot.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 230 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Our family of 16 requests I make this while we are on our vacation each summer. It always gets gobbled up! So delicious! I do have to make 4 recipes of it for the amount we are cooking.
This recipe is very easy to make and has a nice, simple taste. Lately, I’ve been using this recipe whenever I want french toast. I usually use brioche bread, double the vanilla and flour, and personally enjoy it better when mixed in with a banana or two. I think it adds a lovely, additional flavor to the toast.
I substituted flour for pancake mix. Delicious. I’ve made it both ways and prefer the pancake mix
The families go to for French toast recipe.
I just made this and I used 1/4 cup of Buttermilk pancake flour and Wheat bread. It is the best French toast I’ve ever made.
My husband, the retired chef, liked it, so that is high praise. I added a bit more cinnamon and vanilla. It made 12 pieces as are indicated in the recipe, and each was fluffy and flavorful.
Good recipe but here is a BIG tip: -Make sure to mix the dry ingredients (flour, sugar, salt, and cinnamon) first and then add your wet ingredients (milk, eggs, and vanilla extract). You mix your dry ingredients first so that way the cinnamon and sugar don’t sink to the the bottom of the bowl. Your mixture will look more brown, but that’s only because the cinnamon is evenly mixed. Additional Tip: -Put the mixture on edges of the bread to make it even better! – (For beginners) If you ever find your batter to be too thin, add flour. If it’s too thick, add milk.
I’ve been making this recipe for the past four years, using different variations. I use store bought sour dough bread that I have left out on the counter to dry up a bit for better absorption. The recipe as written will make 6 slices of that. I’ve tried vanilla, orange, almond, and maple extracts. All are good, but maple is our favorite. I use brown sugar, not white. This morning I added 1/8 teaspoon of baking powder to the batter because I never have seen the fluffy part of this recipe. It did make a difference, and my toast puffed up beautifully. Cook in my electric fry pan 3 slices at a time at 350 degrees for 3 minutes per side. Keep warm in an oven preheated to 170 degrees and then turned off. That’s as low as my oven will go. I make no changes to the rest of the ingredients. Absolute perfection. Not a crumb leftover.
Truly fluffy & exceptional. Used 4 days old fluffy loaf of Italian bread. Added ginger & nutmeg – truly perfect
It turned out yummy, even with multigrain bread. My kid loved it and so did I. Cheers!
Could only get 8 pieces with this recipe.
I did not do any changes? And it was amazing
We loved this recipe. I’ve been making french toast wrong my whole life and it took my 8 yr old granddaughter to tell me. But now that I made these for her she is gobbling them up. I followed the recipe but also added twice the vanilla and cinnamon as suggested by others.
This recipe was great! I added maple syrup to the mixture that I soaked the bread in so that I could have more control over the sugar intake. That works out really well and I did not serve any syrup with the French toast and it didn’t need any. It was excellent!
AMAZING french toast! I did make the few changes like everyone else. I doubled the vanilla and cinnamon. I also add the 1T of brown sugar. This is a household favorite! Thank you so much for an amazing recipe!
I thought It was just okay. It tasted like regular French toast but it was just more work that wasn’t needed, in my opinion
The best french toast ever. My kids love it.
This is my go to recipe. Gives it a diner quality.
Perfect recipe makes French Toast just like you are eating at a Restaurant Quality and full of flavor.
Excellent
I was intrigued due to the addition of flour so decided to make it for dinner one night. I did double the vanilla and cinnamon since this was recommended in multiple reviews. Husband and I both loved this recipe and it has replaced the recipe I’ve been using for over 25 years.