This french toast isn't the bastardized version of wonderbread lathered in artificial syrup dispensed from a womanly-shaped plastic jug. 'French-french toast', as I have come to call it, isn't as sweet, has more texture and complexity and will make most other french toast pale in comparison. First introduced to me when I was 16 in a small town outside of Paris, french toast has never been the same sense... it's been way better.
While a concrete-hard, weapon-like left-over baguette could be seen as a bummer, I think of it as a supreme opportunity to make a fantastic breakfast. This recipe, while takes a bit of planning ahead to let the bread soak, is super easy. I know it seems like a lot of booze but most of it cooks off and just the slightest richness remains. The recipe is written for a 1/2 baguette which is just what we happened to have left over so adjust as necessary for the amount of bread being used. —kate-monster
2 hungry people following a chilly morning run.
Grand Marnier/Amaretto/Kahlua/etc. of choice
In This Recipe
In a large glass baking dish, combine eggs, milk, and booze of choice.
Slice bread so it is in chunks and then slice lengthwise so the inside of the bread is exposed.
Flip the bread a few times in the egg mixture and let soak, crust side up, in the egg mix until morning (refrigerate or not depending on personal preference). I know this looks like a lot of liquid for the amount of bread but trust me on this, it will all get absorbed.
In the morning, heat butter in a large skillet over medium heat.
Place bread, crust side up in the pan until golden brown, then flip. Once nicely dark brown on both sides, it's done.
Transfer to plate and sprinkle with sugar, a bit of syrup, or even honey would be tasty.