French Toast Baguette’s

Sunday mornings I watch church online and cook brunch. Technically it should be breakfast but I’m not the fastest and it’s brunch by the time to eat. I would never make it in a commercial kitchen I’m just to darn slow.

I had a baguette that was as hard as a rock and have been taught to never throw out bread. So I cut it into slices about 1/2″ thick to make french toast.

Ingredients:  (This serving was for one so double it for 2)

  • Baguette (stale/hard is ok)
  • 1 egg (whisked)
  • 1/4 teaspoon Vanilla Extract
  • 1/4 teaspoon Ground Cinnamon
  • 1 tablespoon milk

All my prep was done in a pie pan, combine everything but the bread an mix/whisk. Place the bread in the egg mix and let each side soak.  7 baguette pieces about 2″ in diameter soaked up the egg mix (no waste). Heat your pan and when bread has soaked on each side add butter to pan and then baguettes.

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If your pan is to hot when you add the butter take off the heat and swirl it to coat the bottom, don’t burn the butter. Brown on each side for about 3 or 4 minutes keep turning them to check color and not burn.

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Serve with whatever syrup you have and add fruit or preserves if desired. I had my daily banana and used that for a curve on top. My mom just called and said they picked some fresh strawberries yesterday and she had some for me. Those would have been nice on top for some color.

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Some bacon added the savory element.

 

 

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