Thursday, February 17, 2011
Baguette French Toasts
This version of French toast is not only great breakfast food but also great snack while traveling in a car. This recipe is a 2 days and 3 steps process.
Day old, or older, baguette is sliced into 1-1/2” thick slices and soaked overnight in a milk/egg mixture and then next day cooked in frying pan or griddle and then baked. All this work is worth the little effort.
1 white flour baguette, sliced 1-1/2” thick
3 eggs, beaten
1/3 cup white sugar
1/4 tsp. salt
2 cups milk
1 tsp. vanilla extract
Zest of 1 lemon
Whisk together eggs and milk then add sugar, salt, lemon zest and vanilla extract and mix till well combined.
Place baguette slices in a sealable plastic bag, pour mixture over slices and seal bag while squeezing out as much air as possible. Make sure that all slices are submerged in egg mixture and store in refrigerator overnight.
Preheat oven to 400°F.
In a hot lightly oiled non-stick frying pan or griddle cook the slices in batches till both sides are lightly golden, about 3 minutes per side. Place cooked slices on a large baking sheet lined with parchment paper.
Place in the oven and bake for 15 minutes. Turn slices over and bake additional 15 minutes or till both sides are puffed up and golden brown.
When done, remove from oven and place slices on a cooling rack.
For breakfast, serve with maple syrup.