I had some left over baguettes, today, so I decided to make some french toast. It was quick, easy, and delicious. The bread was pretty hard, so cutting it crumbled some of the pieces into large chunks. That produced really fluffy nuggets of eggy french toast.
I had around half of a large baguette left. Since I left it to absorb A LOT of egg, I used three eggs in total. For three eggs, I splashed some 3% milk, added around 3 tablespoons of sugar, beat the mixture, and added 2-3 drops of vanilla. I also added a small splash of Johnny Walker Black (I didn’t have bourbon). Sprinkle some cinnamon too, if you have some. I was out.
Let them soak in the egg and then heat up the pan. I like to let them soak in there for a while. Flip the bread in the egg mixture. Butter up the pan generously and place the bread gently on the pan. Line the pan and fit as much as you can on the surface area. Use medium heat so you don’t burn them too quickly. Let them cook in the butter and become fluffy. I also liked to top the bread off with a little bit of the mixture. When they brown and puff up, flip once. Brown the other side and then take off the pan. Serve with maple sugar and some more cinnamon to taste.
You can top it off with anything you like, but I prefer good ol’ syrupt for my french toasts. Confectionery sugar or a crumble of brown sugar might also be nice. (I would also recommend rolling them in brown sugar right in the pan, right before taking them off.) You can brown them a little more if you like the outside crispy, but be sure not to burn them or the butter. If you are doing more than one batch in the pan, try to wipe the pan clean with a paper towel before putting the next tablespoon of butter in the pan.
This is seriously the perfect way of serving older hardened or stale bread. Delicious. Just give the bread enough time to soak in the egg.
