Baguette french toast
So… I have a friend (okay, many) who likes to eat french toast for breakfast. I offered to make him some, and he got the genius idea that we should use — get this — french bread while making it. Okay, so it sounds goofy that I’m saying that this is a great idea, but I’m used to having french toast made out of generic white bread and I’m here to tell you that ours came out so much better. We used a crusty day old baguette and my trusty orange Betty cookbook. I made the batter, he fried the bread, and the result was some of the best french toast I’ve ever eaten.
NOTE: this made a lot more batter than we needed. I probably had to throw half of it away, but to keep with the authenticity of how we did it, I’m leaving it in giant recipe form. In its original incarnation, this recipe makes eighteen slices of bread — we made ten.
1/2 C flour
1.5 tbsp sugar
1/4 tsp salt
2 C milk
6 eggs ( I broke one by dropping it on the floor and having it explode all over the fridge! Don’t make this mistake!)
18 slices day old french bred, 1 inch thick (we made ten thick slices and it was too much for the two of us).
1 tbsp butter or margarine (have more on hand, we used a lot).
Mix all ingredients, soak bread. We soaked the bread half at a time. Heat butter in skillet (preferably nonstick) over medium heat until melted. Remove soaked bread from batter and place in pan, being sure to not crowd bread as it will cook unevenly. Cook until pan side is golden brown and flip. If you cook too long, this will burn, and if you cook too quickly, the eggy batter inside won’t cook completely. There’s a science to it (which I haven’t perfected yet, which is why my friend cooked while I stirred). Remove from pan, eat warm with whatever toppings you like.
Makes many slices, we chose 10 which served three. Adapted from Betty Crocker.