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Author Notes: 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
Serves: 2 hungry people following a chilly morning run.
cup Grand Marnier/Amaretto/Kahlua/etc. of choice
- 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.