Baguette French toast

There are a multitude of reasons why I love my husband, but one of them is his spontaneously making me breakfast in bed on a stormy Saturday morning. Though I was rather bleary-eyed (as I’d literally just woken up) and my arm was asleep, I nonetheless appreciated the deliciousness he provided for me. One might traditionally think of baguettes as pairing with cheese or soup; however, one really has a small window of time to use them in such a manner (about a day). By the next day, you’re left with a rock hard paper-weight that could double as an anti-intruder device. Despair not, because when soaked in milk and cream, they become moist and edible once more.


1 couple-day old baguette, sliced into 1-1/2″ thick rounds (usu. 3 or 4 round per person)
1 part cream
2 parts milk
1 tsp vanilla
1 egg
1 tbsp sugar

Combine cream, milk and vanilla in a bowl, and soak baguette rounds in the mixture. In a separate bowl, beat the egg with sugar. Heat pan with butter. Just before pan-frying the baguette, coat in the egg mixture. Pan-fry until golden brown on both sides. Serve with sliced strawberries and whipping cream on top.


We usually prefer having French toast using baguettes rather than regular sandwich bread. The baguette rounds, perhaps because of their thickness, get these deliciously moist, almost creamy centers, with a slight crispiness on the outside. Paired with a bit of whipped cream and some sweet strawberries, it is a wonderful way to start any morning.

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