Description
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!
Ingredients
- one 13 oz french baguette (anywhere around that size)
- 3 large eggs
- 1/2 cup (120ml) half-and-half*
- 1/2 cup (120ml) milk (I use 1%)
- 1/2 teaspoon ground cinnamon
- 1–2 Tablespoons unsalted butter, for greasing the pan
Instructions
- 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.
- 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.
Notes
- Make Ahead Instructions: Once completed with step #2, cover the mixture up tightly and refrigerate until the morning when you are ready to make french toast.
- Half-and-Half: 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.
- Quantity: 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.
Keywords: french toast bites