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
1 tsp honey
1 tsp cinnamon
1 tsp vanilla extract
a splash of orange juice
- 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.
- 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.
- Arrange on your plate, pour some good maple syrup, dust some icing sugar, cinnamon and add some berries.
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