1/3 cup all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 cup milk
4 large eggs
1/2 tsp. vanilla
vegetable oil or shortening
slices Texas
Confectioners’ sugar, sliced fruit, butter, and pancake syrup for serving (optional)
In a medium-size bowl, combine flour, sugar, salt, and cinnamon. Add milk, eggs, and vanilla; whisk briskly to remove any lumps of flour.
Grease skillet or frying pan with a paper towel that has been dipped in oil or shortening. Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.
Dip both sides of bread slice into the batter briefly. Let some of the batter drip off, then place bread in skillet. Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second. If needed, add a little more oil to skillet to cook all of the slices. Repeat procedure with remaining bread slices. Keep French toast warm in a low oven as you cook remaining slices. (Or cook several at a time on a griddle.)
Dust with confectioners’ sugar and serve with butter, syrup, or fruit, if using.
