Classic French Toast Recipe (Baguette)

  • Preparation 10 min
  • Cooking 15 min
  • Servings 4
  • Freezing Absolutely

Ads

Ingrédients

  • Egg mixture
  • 2 eggs
  • 1/2 cup (125 ml) milk
  • 2 tbsp (30 ml) maple syrup
  • 1 tsp (5 ml) vanilla
  • 1/2 tsp (2.5 ml) ground cinnamon
  • 1 pinch of salt

French toast

  • 1 traditional baguette
  • 3 to 4 tbsp (45 to 60 ml) butter

To serve

  • Fresh berries (strawberries, blueberries, raspberries), to taste
  • Maple syrup, in unreasonable quantities

Ads

Preparation

  • In a large bowl, whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt until there is not a single streak of egg white left. This matters: any strands of white that remain will cook on their own and leave bits of fried egg stuck to the bread.
  • Cut the baguette into 4 equal pieces, then split each piece lengthwise. You end up with 8 long fingers.
  • Dip the pieces one at a time in the mixture, pressing lightly, just enough for them to take on a little. Work fast: if the baguette drinks too much, it softens and falls apart. There is enough mixture for all 8 pieces, and you will even have a little left over.
  • Heat half the butter in a large skillet over medium-low heat. The butter should foam without ever smoking. Cook the pieces 3 minutes per side, until deeply golden. In a 12-inch skillet, 4 fit at a time, so this takes two batches. Add fresh butter before the second one.
  • Watch closely the whole time. The maple syrup in the mixture browns much faster than plain French toast, and the line between deeply golden and burnt is thin.
  • Serve immediately, topped with fresh berries and drizzled with maple syrup.