Kathleen Rear

Also known as Dad’s French Toast. Around here Dad is the breakfast guru. He has a nack.

Bear Paw French Toast
6-8 pieces Texas Toast or Challah Bread
1 cup Flour
2 1/2 teaspoons Baking Powder
2 tablespoons Sugar
1 teaspoon Vanilla Extract
2 cups Milk
2 Large Eggs
2 cups Canola Oil (for frying)

For the Coating:
3/4 cup Sugar
4 teaspoons Cinnamon

Mix the ingredients for the coating and place in a shallow dish. Set Aside.
In a large bowl mix the flour, baking powder, sugar, vanilla, milk, and eggs to form a thin batter. Set aside.
In a high sided large saute pan heat the oil until about 350 degrees, or you can put in a small pinch of bread into the oil; when it turns golden brown and floats to the top of the oil, you’re ready.

Dip a piece of bread into the batter and let the excess drip off and place into the oil. Fry until golden and puffy on both sides. About 2 minutes a side.
Take the french toast out of the pan and pat off the excess oil.
While the toast is still warm sprinkle with the cinnamon sugar coating.