19
Mar
Oven-baked French Toast Recipe by Michèle Miller
Baguette: Cut a baguette on the bias 1+” thick to provide as much surface for the buttery crust as possible.
Beat 5 eggs with enough milk (1 cup) to bring the mix to a light warm yellow.
Stir in 1 Tablespoon or less of real vanilla
Soak the cut baguette until it is wet through, turning it over to make sure it all gets covered.
Preheat a heavy skillet or baking tray in the oven and melt butter in it. Drop the baguette slices onto the sizzling surface. Let brown on one side and flip to the other. Add more butter if you like.
I like to serve it with maple syrup and bacon, but it’s up to you…powdered sugar and a squeeze of lemon or blackberry sauce are different treats.
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