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! From a family recipe from a family friend in Louisiana.
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, originally from Louisiana, 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.
Louisiana-Style Deep Fried French Toast
- 3/4 cup (about 3 oz) all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 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 "-1 1/2" pieces soft, , fresh, rich bread (such as challah, brioche or even cinnamon rolls)
- Oil for deep frying, , about 1/2 gallon or so
For the Blueberry Peach Compote (or Sauce)
- 1 pint blueberries, fresh or frozen
- 1 pint sliced peaches, fresh or frozen
- 3-4 Tablespoons honey, or sweetener of choice
- pinch salt
- 1 Tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 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 1 1/2 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)
For the Blueberry Peach Compote (or Sauce)
- 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.
Refrigerate leftovers for up to a week
To Make This Into Sauce
- Puree the compote in batches in a blender or using an immersion blender. Press through a fine mesh strainer.
You can cut a pocket in thicker slices of bread and stuff each piece with whatever sounds good: jam, cream cheese, chocolate chips, peanut butter, etc. As long as you don't overstuff them, the batter should keep your filling from leaking out into the oil.
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!
Nutritionals are for 1 of 8 slices of French toast and 1/8 of the sauce.
Amount Per Serving: Calories: 395 Saturated Fat: 8g Cholesterol: 120mg Sodium: 651mg Carbohydrates: 57g Fiber: 2g Sugar: 18g Protein: 10g
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. Enjoy the French toast, and have a lovely day.