Just when you think french toast can’t get any better – try it in mini size. Both fun to make and even more fun to eat!
I have a new post-race tradition. Sit down to a huge plate of french toast, wash it down with a tall orange juice, and a giant bowl of fruit that is probably large enough to feed a family of 4. Mmm, mangoes and cantaloupe.
On Saturday, I came home from the city completely famished. Anything in sight sounded good. So while I inhaled a leftover baked sweet potato (so random, I know), I began slicing a baguette we had on the counter and before I knew it, french toast was on the menu. Wham bam, thank you ma’am.
This recipe was totally unplanned and I wasn’t even going to share it on my blog. But how could I keep this buttery, syrup drenched mountain of bite-sized french toast to myself?
French toast isn’t anything new or inventive, but when you use different shapes and sizes of bread – it all of a sudden becomes interesting again. For the record, french toast is always interesting to me. Comfort food at its finest.
Kevin makes a mean stack of french toast on the regular. So simple – 3 eggs, half-and-half, milk, cinnamon, 8 slices of bread. We usually share the batch on lazy Sunday mornings while Jude watches us eat it.
Sort of like this, actually…
Get your eyes off my french toast, buddy.
As I was saying, this french toast is laughably simple. Basic, quick, no secret ingredients, no frills. Sometimes I add a little orange zest to the egg mixture soak. It pairs wonderfully with the cinnamon. Try it!
First, grab a large crusty french baguette from the store. Sorry guys, I didn’t bake the baguette myself. It’s ok to cheat a little, especially when you’re starving. Crusty is key – make sure your baguette is nice and crisp.
I let this loaf go stale for about 2 days before making the french toast. So, buy a loaf on Thursday for a Saturday or Sunday morning breakfast.
Slice it up into 1-1.5 inch slices.
The egg mixture is simply 3 eggs, 1/2 cup half-and-half, and 1/2 cup milk. I strongly suggest half-and-half because you want an extra thick custard soak. The thicker, the better. Add a dash of cinnamon and watch the little guys soak up all the goodness.
Let the mini slices of crusty bread soak in the egg mixture for a few minutes as you heat up the pan. Butter the pan generously – I usually use 1 Tablespoon of butter; it gives the french toast a much more flavorful crust as opposed to using oil or nonstick spray. Your kitchen will begin to smell incredible at this point. I wish everyday was french toast day. Kevin, are you reading?
Cook the mini french toast slices until browned on both sides – 3 minutes on each side. Use tongs to flip them – it’s so much easier that way. Pile the french toast up nice and high and slather in a cascade of maple syrup and a dash of powdered sugar, if you’re feeling extra sweet.
The recipe makes enough for 4 people – but that absolutely depends on how hungry you are. Because of the small size, these are perfect for little kitchen helpers. 🙂
You may not be able to find the exact size baguette I used, so if you have leftover slices of bread — I’m sure you can find a use for them. I like to spread crusty baguettes with homemade honey roasted peanut butter. Likewise, if you have leftover egg custard, you can either discard or grab regular bread slices and make more french toast.
Since this recipe was completely unplanned, it was pure torture to snap these few pictures before digging in! I was absolutely starving. I inhaled the above plate in about 10 seconds. Bon appétit!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Mini French Toast Bites
Just when you think french toast can't get any better - try it in mini size. Both fun to make and even more fun to eat!
- one 13 oz french baguette (anywhere around that size)
- 3 large eggs
- 1/2 cup (120ml) half-and-half1
- 1/2 cup (120ml) milk (I use 1%)
- 1/2 teaspoon ground cinnamon
- 1-2 Tablespoons unsalted butter, for greasing the pan
- Slice baguette into 1 - 1.5 inch slices. Set aside.
- In a medium bowl, whisk the eggs, half-and-half, milk, and cinnamon together until combined. The mixture will be thick and creamy. Pour in a pie dish or baking pan, whichever is easiest for you. Make ahead: at this point, you can cover the mixture up tightly and refrigerate until the morning when you are ready to make french toast.
- Soak the bread slices in the mixture for about 2 minutes on each side. Meanwhile, over medium-low heat, melt 1 Tablespoon of butter in a skillet pan. Place however many slices of bread fir into the pan and cook until gold brown on each side, about 3 minutes on each side. Melt more butter in skillet pan for the next batch, if needed.
- Serve immediately with butter, maple syrup, confectioners' sugar, and/or fruit.
- I do not recommend substituting for the half-and-half. It gives the egg mixture the thickest consistency for soaking the bread. If anything, you may use 1 cup of whole milk instead of the 1/2 milk + 1/2 half-and-half.
The recipe makes enough for 4 people - but that absolutely depends on how hungry you are. You may not be able to find the exact size baguette I used, so if you have leftover slices of bread -- I'm sure you can find a use for them (like this crostini!). Likewise, if you have leftover egg custard, you can either discard or grab regular bread slices and make more french toast.
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Try my Overnight French Toast Bake – this make-ahead recipe is in my cookbook
And my Blueberry French Toast Casserole!
See more breakfast recipes.