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Cook With Me: French Toast Baguette

January 13, 2014

This isn’t a recipe so much as ‘what do I have in the house on a Sunday morning’-type struggle breakfast. What I had on said morning was exactly half of a leftover day-old baguette and the grand total of two eggs. Not exactly the makings of a great breakfast… or is it? I loved French toast as a kid, but haven’t had it in years. I figured I’d just attempt the same but with sliced up baguette instead. The result was pretty damn tasty if I do say so. Instead of the soggy eggy bread you tend to get, the baguette holds its firmness and stays nice and crunchy.

METHOD:

Crack your eggs into a bowl and whisk together with a splash of milk. Season with salt and pepper (though if you want a sweet version, I’d add cinnamon now and dust with powdered sugar at the end). Heat some butter in a medium-hot frying pan. Dip each end of the sliced baguette in the egg mixture and gently fry on both sides. Squish ‘em down a bit too before turning. In the words of Colin Farrell in ‘Intermission’ – “that's fucking delish, man”.


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