French Toast Friday the 4th.

Made 2 servings (5 pieces)

Neither one of us are very skilled in the breakfast department. Mike makes some mean eggs and I can crisp up an english muffin under the broiler better than any toaster ever could.


  • 1 day-old baguette, cut diagonally into slices
    3/4 inch thick or sliced bread
  • 3 eggs, lightly beaten
  • 1 cup milk/half-and-half
  • 1/2 Tbs. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. freshly grated nutmeg
  • 1 Tbs. firmly packed light brown sugar
  • Unsalted butter for cooking
  • Confectioners’ sugar for dusting
  • Blackberries or other berries for garnishing
  • Maple syrup for serving


In a shallow baking dish, arrange the bread slices in a single layer.
In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended. Pour the mixture over the bread and let stand for 1 to 2 minutes so the bread can absorb the liquid. Turn the slices over and let the bread absorb the remaining liquid, 1 to 2 minutes more.
Preheat a griddle and coat generously with butter. When the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.
BEFORE flipping add some extra batter to the tops and then flip. Gives it an “eggier” crispiness. Maybe next time, add some egg to the leftover batter? To really get the egginess. ??
We topped ours with blended berries from our homemade Popsicle experiment.



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