Crisco French Toast
Crisco French Toast is a simple vintage breakfast recipe made with dry bread, milk, flour, and egg, then pan-fried in Crisco until the slices are browned on both sides. This clipped recipe keeps the ingredient list short and the method straightforward, making it a practical choice for a warm breakfast or brunch when you want something familiar, crisp-edged, and satisfying.
Unlike many modern French toast recipes that rely on sugar, spices, or flavorings, this version focuses on a plain batter made from flour, egg, and milk. The flour gives the coating a little more body, while the egg and milk help it cling to the bread. The original directions call for trimming the crusts, cutting the bread diagonally, dipping the pieces in batter, and frying them in Crisco for about three minutes on each side.
This Crisco French Toast recipe is especially useful when you have dry bread on hand. Dry bread holds its shape better during dipping and frying, helping the slices develop a tender center and a lightly crisp exterior. Serve it as prepared, or pair it with your preferred breakfast toppings if desired, while keeping the classic method at the heart of the dish.
Ingredients
- 6 slices dry bread
- 1/2 cup milk
- 1/4 cup flour
- 1 egg
Method
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Make a smooth batter with the flour, egg, and milk. Trim the crusts from the bread and cut each slice diagonally. Dip the bread pieces into the batter, coating them evenly without soaking them too long. Fry the coated bread in Crisco for about 3 minutes on each side, or until browned and cooked through.
Equipment
Notes
This vintage Crisco French Toast recipe uses a batter rather than a simple egg-and-milk mixture. Stir the batter until the flour is incorporated and no large dry pockets remain. If the bread is very fragile, dip it gently and transfer it directly to the pan so it does not break apart before frying.
Because the recipe calls for dry bread, avoid using very soft slices if possible. Slightly dry bread is easier to trim, cut, dip, and fry. Cutting the bread diagonally creates smaller pieces that are simple to turn in the frying pan and attractive on the plate. Frying for about three minutes per side follows the original direction, but the exact timing may vary depending on the heat of the pan and the thickness of the bread.
Crisco’s “Tender-Crisp” pan-frying guide gives helpful direction for the amount of shortening to use and how to manage the heat:
- Measure Crisco into a cold skillet and heat until completely melted. Add the food and fry over medium heat.
- Use the correct amount of Crisco. For uncoated foods, follow this guide:
- 8-inch diameter skillet: 2 to 3 tablespoons
- 9-inch diameter skillet: 1/4 cup
- 10-inch diameter skillet: 1/3 cup
- For coated foods, increase the amount of Crisco by 2 tablespoons.
- When food is well browned but needs longer cooking, cover the skillet and continue cooking over low heat.
For best results, let the Crisco melt fully before adding the battered bread. Place the pieces in a single layer so they have enough room to brown. Turn them carefully once the first side is set and golden. This keeps the coating intact and helps the French toast cook evenly. Serve the finished slices while warm, when the outside is at its crispest and the center is still tender.