Honestly, make it once and you will not go back. This is weekend French toast, the kind you make when nobody is in a rush and the whole house smells like butter and cinnamon before anyone has come downstairs. A baguette, eggs, milk, maple syrup. Nothing complicated in there. But there are three small things that make all the difference, and that is what I am telling you about below.<\/p>\n
This is my favorite trick and nobody does it. Cut the baguette into four equal pieces, then split each piece lengthwise. That gives you eight long fingers instead of flat rounds. Why is it better? The crust wraps around three sides of each piece, so it browns and cracks while the inside stays creamy. And you can eat them with your fingers, dipped in syrup. Try it, you will see the difference right away.<\/p>\n
Everybody saves it for the table. I put two tablespoons straight into the mixture, and that is what gives the caramel color and the maple flavor running through the whole piece instead of sitting on top. One warning though: the sugar in the syrup browns much faster. Medium-low heat, never higher, and keep an eye on it. That is the one thing you cannot skip in this recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"
A fresh baguette cut into eight long fingers, maple syrup right in the egg mixture, and fresh butter for every batch in the pan.<\/p>\n","protected":false},"featured_media":63189,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"classic french toast baguette","_yoast_wpseo_title":"Classic French Toast Recipe (Baguette)","_yoast_wpseo_metadesc":"A fresh baguette cut into eight long fingers, maple syrup right in the egg mixture, and fresh butter for every batch in the pan.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Classic French Toast Recipe (Baguette)","_yoast_wpseo_opengraph-description":"A fresh baguette cut into eight long fingers, maple syrup right in the egg mixture, and fresh butter for every batch in the pan.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[159,160],"sponsorship":[],"class_list":["post-63192","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-brunches-breakfasts","recipe_category-crepes-french-toasts"],"acf":[],"yoast_head":"\n