French Toast


As a kid, I always wondered what made French Toast…French? Not until my adulthood did I find out French Toast should be made with baguettes.

If you have some leftover baguette, cut them up and use them for french toast the next morning. One peeve I have about french toast is that people simply sink the bread in the egg/milk. Soak that bread! I think french toast should be crispy on the outside and moist on the inside.

Another peeve, for Pete’s sake (no pun intended) use real maple syrup…the Japanese do, why not you?

Finally, use butter in the pan…oil makes them too heavy & greasy.

French Toast (2)

slices of baguette, cut into 3/4 inch slices
4 eggs, beaten
milk
some cream
1 tsp honey
1 tsp cinnamon
1 tsp vanilla extract
a splash of orange juice

  1. In a bowl, beat the eggs then whisk in the remaining ingredients. Thoroughly dunk your bread in the mixture and allow them to sit in the egg/milk liquid while your pan is heating.
  2. On a medium-high element, place a good dab of butter and pan fry your french toast in batches until golden brown on each side. If you’re making large batches, place your done french toast in a pre-heated 200F oven to hold over.
  3. Arrange on your plate, pour some good maple syrup, dust some icing sugar, cinnamon and add some berries.

© 2007 – 2014,
Peter Minakis

. All rights reserved.

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6 Comments for “French Toast”

Kalyn

says:

Oh I am laughing at myself because the connection between baguettes and *French* toast never even remotely occurred to me! Looks delicious.

Kevin

says:

Your french toast looks really good. I would never have thought to use baguettes for french toast. It sounds like a good way to use up left over baguette.

Janet

says:

That looks soooo yummmmy! It’s funny when I posted French Toast on my site… I said the exact same thing – SOAK the bread… there is nothing worse than French Toast that LOOKS fabulous, but is still dry on the inside!

Patricia Scarpin

says:

Peter, these look scrumptious!

We usually have a sort of French toasts for Xmas here, we call them “rabananas” – but for breakfast, like these, I have never had.