Description
This recipe uses a crusty baguette as the bread, so your French toast is bite-sized and perfect for little appetites. Kids love to help make these for breakfast!
Ingredients
- one 13-ounce baguette (anywhere around that size)
- 3 large eggs
- 1/2 cup (120ml) half-and-half*
- 1/2 cup (120ml) milk
- 1/2 teaspoon ground cinnamon
- 1–2 Tablespoons (14-28g) unsalted butter, for greasing the pan
Instructions
- Slice baguette into 1- to 1.5-inch-thick 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 into a pie dish or shallow baking pan.
- Soak the bread slices in the egg mixture for about 2 minutes on each side.
- Meanwhile, over medium-low heat, melt 1 Tablespoon of butter in a skillet. Place however many slices of bread fit into the pan and cook until golden brown on each side, about 3 minutes on each side. Melt more butter in skillet for the next batch, if needed.
- Serve immediately with your favorite toppings like maple syrup, confectioners’ sugar, berries, whipped cream, blueberry sauce topping, or strawberry sauce topping.
Notes
- Make Ahead Instructions: You can slice the baguette and cover lightly for up to 1 day. You can also make the egg custard mixture in step 2, and cover and refrigerate it overnight. Continue with step 3 when you are ready for breakfast.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Pie Dish | Skillet
- Half-and-Half: I do not recommend substituting for the half-and-half. It gives the egg mixture a nice, thick consistency for soaking the bread. If needed, the best substitute would be 1 cup (240ml) of whole milk instead of the 1/2 cup milk + 1/2 cup half-and-half.
- Quantity: The recipe makes enough for 4 people, but that absolutely depends on how hungry you are! If you have leftover egg custard, you can either discard or grab regular bread slices and make regular-size French toast.