Thick slices of sweet baguette soak thoroughly in the egg mixture for a custardy interior
and a golden crisp exterior. Depending on the season, you can garnish the French toast with
sautéed apples, fresh berries, peach or nectarine slices, sliced bananas, toasted almonds,
powdered sugar, or orange butter.
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1 day-old baguette
1 egg yolk
2 cups milk
1 teaspoon vanilla extract
1 teaspoon orange flower water (optional)
2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons unsalted butter
|Slice the baguette on a gentle bias into 20 slices, about 3/4 inch thick.|
|Beat the whole eggs, yolk, milk, vanilla, orange flower water, sugar, and
salt together, and blend well. Pour the mixture into a shallow dish. Submerge the slices of bread and prick
their surfaces with a fork for better absorption. If the bread is fairly dry, turn it over frequently and
press the bread into the batter, massaging the batter into the bread. It is important to let the bread sit
in the batter for at least 15 minutes before cooking; this ensures a custardlike interior when the bread is
|Melt the butter in a cast-iron skillet or on a seasoned griddle over
medium heat. Place the bread slices, in batches, into the foaming butter and turn the heat to low.
Cook each piece of bread 3 to 4 minutes on each side, just until the bread is golden brown and the inside
is like pudding. If the French toast cooks too long, the surface of the bread becomes tough. Add more
butter to the skillet if necessary. Serve on warm plates.|
Excerpted from COUNTRY EGG, CITY EGG copyright © 2000 Gayle Pirie & John Clark.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.