French toast is truly one of the most divine foods on earth, and my mom makes the best French toast in the world! I was honestly shocked at how well this recipe converted to food storage ingredients. Made with powdered eggs, wheat flour and powdered milk, we all wolfed it down — just like our usual white toast version. I’m sure the syrup didn’t hurt the taste either! –Mellyn
Yield: 18
- 3/4 cup egg powder
- 1/2 cup water
- 1 cup soft white wheat flour
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2-3/4 cup milk (I mix up my powdered milk and keep it in the fridge, ready for baking!)
- 1 loaf bread — about 16-18 slices
- Put egg powder and water into a bowl. Whisk until egg powder is smooth.
- Dump flour, sugar and vanilla on top.
- Using a fork, combine the egg mixture and the flour.
- Thin the batter with milk until it resembles pancake batter. (This is a pretty forgiving step…a little too thin or thick won’t change much…you just want to be able to work easily with the batter, but want some to stay on the bread after dipping, too!) Batter should be fairly smooth, but not creamy looking. A few lumps are okay!
- Heat griddle to 300 degrees.
- Dip bread in egg mixture, coating both sides and move to griddle.
- Flip over when golden brown and cook the other side.
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