Last summer I got into a really bad habit of buying a baguette several times a week because there happened to be an awesome bakery located right next to the pottery studio where I was taking classes.
(And yes. I DO realize this sentence makes me sound like a movie starring Diane Keaton.)
While my favorite way to eat baguettes is really just ripped right off with my hand, perhaps with a bit of soft butter and salt, I do also love when a day-old baguette can be turned into something lovely.
Like this simple French toast. What I really love about making Baguette French Toast is that the texture is fantastic. Thick and almost chewy on the outside, it dissolves into a soft and custardy center.
The width of a baguette also makes it a pretty perfect portion size that's lovely for serving at brunch parties or along with a more savory breakfast like eggs.
It's the best of both worlds, and I wouldn't have it any other way!
****
Loved this recipe? Here are a few other brunch recipes you might like:
And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.
Thanks so much for reading!
Baguette French Toast
Serves about 4
Ingredients
1 crusty day-old baguette
1 cup whole milk
1/2 cup heavy cream or half & half
3 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
Butter (at least 1/4 cup or 1 stick)
Maple syrup (warmed) and fresh blueberries, for serving
Directions
Slice the baguette on the diagonal into 2” thick slices.
In a large, shallow bowl or pie plate, whisk together milk, cream, eggs, vanilla, cinnamon, sugar, and salt.
Place baguette slices in batter for 30 seconds, then flip to other side.
Heat a skillet over medium heat and add 1-2 tablespoons of butter to start. Once melted, cook the soaked baguette slices, in batches, for about 1-2 minutes per side or until fully cooked and golden.
Transfer to a serving platter and repeat with rest of baguette.
Drizzle with warm maple syrup and blueberries just before serving.
