Baguette French Toast
French toast made with day-old baguette - crispy edges, custardy center, the bistro version.
Using a baguette for French toast is how the French actually do it, which makes a certain amount of sense given that pain perdu - lost bread - is the original concept. The higher crust-to-interior ratio means more crispy edges per bite. The slightly denser crumb absorbs the custard more slowly and holds it without becoming soggy. Slice it at an angle for larger pieces. Let it soak a full minute per side - baguette needs more time than soft sandwich bread. The result is somehow more elegant than regular French toast without being any harder to make.
Prep: 5 min • Cook: 15 min • Serves: 2
Ingredients
- 0.5 Day-Old Baguette, sliced diagonally 1-inch thick
- 3 Eggs
- 0.5 cup Milk
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 2 Tbl Butter (for the pan)
Instructions
- Whisk eggs, milk, cinnamon, and vanilla in a wide bowl.
- Soak baguette slices for 1 minute per side - they need longer than soft bread.
- Melt butter in a pan over medium heat.
- Cook for 2-3 minutes per side until deeply golden with crispy edges.
- Serve with powdered sugar, a drizzle of honey, and crème fraîche if you're feeling French about it.