This is definitely Sunday Brunch Deep Fried French Toast, and here’s why: it fries up puffy and crisp on the outside and soft and pillowy on the inside. Plus, look at it! So impressive! Let me show you how to make it.
And that sauce? I made it two ways. You can enjoy it with whole blueberries and bits of peach, or you can puree it and strain it for more of a “syrup” experience. If you’re feeling frisky, mix the puree with some real maple syrup and have the best of both worlds. However you decide to enjoy your deep fried French toast, I know you are going to love it.
Thank You, Susie Friou!
This recipe comes from a lady named Susie Friou who attended my parents’ church for a few years about 35 years ago or so. The first time I had it, I think she made it for the youth group during a beach trip. I was amazed at the deliciousness. I loved it so much that my mom made this very same recipe for me, my date and our friends for midnight breakfast after senior prom. My date and my friends were duly impressed. You will be too. I promise. Now, let’s do this.
Use Fresh Bread for this French Toast
Most French toast, baked French toast and bread pudding recipes call for day old or stale bread. That’s because the beauty of a custard-based French toast is that the dry bread soaks up the custard. This Sunday brunch deep fried French toast isn’t custard based though. It’s batter-based. And that means that the batter isn’t going to soak into the bread. If you did use stale bread, you’d simply end up with battered and deep fried dry bread. Gross. Nope, for this, you want fresh, flavorful, enriched bread. Since the batter contains only 1 egg, you’ll need to get the rich egg flavor from the bread itself, and that means using challah, brioche or even cinnamon rolls. Note to self: try this with cinnamon rolls.
Sunday Brunch Deep Fried French Toast
Susie Friou used cup measures, so I do too. If you'd like to weigh the flour, it should come in at right around 3-3.25 oz.
- ¾ cup (about 3 oz) all purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt (that's a lot, but it gives flavor. You'll want to use this much, I promise)
- 1 cup buttermilk
- 1 egg
- 6-8 1"-1½" pieces soft, fresh, rich bread (such as challah, brioche or even cinnamon rolls)
- Oil for deep frying, about ½ gallon or so
- Whisk together the flour, baking powder, baking soda and salt.
- Whisk together the buttermilk and egg.
- Thoroughly whisk the buttermilk mixture into the flour mixture.
- Allow the batter to sit for about 5 minutes. It will get very thick and poufy.
- Bring the oil up to 350F in a large Dutch oven or other deep pot.
- When the oil is just about at temperature, coat two pieces of bread with a thick coating of batter. Make sure to cover all sides.
- Hold each battered piece of bread with tongs and shake over the bowl to remove any excess batter.
- Carefully drop into the hot oil. Repeat with the second slice.
- Fry about 1 to 1½ minutes per side until deeply golden brown and crisp. Allow to drain on paper towels and store in the oven at 200F to keep warm.
- Repeat battering and frying with the remaining pieces of bread.
- Serve with your choice of real maple syrup, jam or peach-blueberry compote or sauce (recipe follows)
You should have just enough batter to coat your bread. Feel free to double the amount (just double everything including the baking powder to 4 teaspoons and the baking soda to 3 teaspoons/1 Tablespoon). If you do have extra batter, you can carefully drop tablespoons of the batter into the oil fry them until golden brown, let them drain for a minute on paper towels and then roll them in sugar or cover them with a boatload of powdered sugar for short-cut beignets. Seriously good!
And Now for Something Saucy
And now for the compote/sauce to pour upon your Sunday Brunch Deep Fried French Toast. I don’t know about you, but using a fruity sauce feels way more brunchy to me than using maple syrup. Like I said though, mix the fruit compote or sauce with some maple syrup, because sometimes it’s hard to choose.
- 1 pint fresh (or frozen) blueberries
- 1 pint fresh (or frozen) peach slices (if fresh, peel them)
- 3-4 Tablespoons sweetener of choice. I used honey. Use more or less to your taste, depending on how sweet the fruit is
- heavy pinch of salt
- 1 Tablespoon freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- Place the berries and peaches in a heavy-bottomed saucepan. Add the sweetener, salt and lemon juice.
- Heat over medium heat until the mixture comes to a boil. Reduce the heat to maintain a gentle simmer for about 10 minutes.
- Crush some of the blueberries against the side of the pan, but leave most whole.
- Taste and adjust sweetener if necessary.
- Cool slightly, and stir in the vanilla extract.
- You're done!
- Refrigerate leftovers for up to a week.
- Puree the compote in batches in a blender or using an immersion blender. Press through a fine mesh strainer.
- You're done!
Please make the French Toast, and make the peach-blueberry sauce. You don’t have to serve them together, but both are excellent little black dresses to have in your recipe closet, as it were!
Thanks so much for spending some time with me today. Have a lovely day.