Best French Bread French Toast Recipe - How to Make Baguette French Toast


Weekend French Toast

December 22, 2020
5 Ratings
Author Notes

We always have day old French bread (in fact we have a collection of French bread in the freezer–we will never starve) and it always seems a sin and a shame to pitch it, so this is a delightful and economical way to be frugal consumers. And Best Beloved loves the added kick of the rum on an otherwise uneventful Sunday morning... —fineartdaily

Test Kitchen Notes

A few well-chosen ingredients go a long way in this simple but gratifying recipe. Cinnamon, nutmeg, vanilla and just a touch of brown sugar are added to the egg and milk, which also happens to be spiked with rum (fineartdaily specifies a "generous dollop," which we took to mean 2-3 tablespoons). Day old slices of French bread go for a swim in this heady custard and are then quickly browned on both sides; the recipe calls for an oiled pan, but we like to add a bit of butter at the end for extra flavor. A couple of pieces of this French toast and a little maple syrup are all you need to start the weekend off right. –A&M
—The Editors

Watch This Recipe
Weekend French Toast
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 4
  • 1 cup milk
  • 1 pinch salt
  • 3 brown eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 generous dollop rum
  • 1 tablespoon brown sugar
  • 8 1/2-inch slices day old French bread
In This Recipe
  1. Whisk milk, salt, eggs, cinnamon, nutmeg, vanilla extract, rum and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side for a couple of minutes, until golden brown. Serve with maple syrup and powdered sugar. If you add some strawberries and whipped cream it will remind you of the Belgian Waffles from the World’s Fair in the 60s. Childhood bliss!
Contest Entries

See what other Food52ers are saying.

  • jacqueline prajza
    jacqueline prajza
  • Cindy Button
    Cindy Button
  • Warren Ramsey
    Warren Ramsey
  • fineartdaily
  • Two Trays Kitchen
    Two Trays Kitchen

    40 Reviews

    jacqueline P. January 9, 2021
    This is a truly amazing recipe. I switched out the milk for heavy cream, added 2 tbsp of rum to the custard and 1 tbsp to the maple syrup and used a brioche loaf. Worked perfectly and was a true crowd pleaser.
    Brettpls November 29, 2020
    Thank you for sharing this tasty twist on french toast. The only changes I made were heavy cream instead of milk and coconut extract rather than rum. Hands down, the best french toast I have ever eaten!!!!
    Author Comment
    fineartdaily November 29, 2020
    So glad you were able to adapt it to your needs and tastes!
    Cindy B. August 20, 2020
    Thank you for the delicious option for my day old french bread. I skipped the rum since I didn't have any. This recipe is easy and delicious. My husband and 2 year old loved ot.
    Author Comment
    fineartdaily August 20, 2020
    So glad you enjoyed it! Thanks for reaching out!
    Warren R. November 24, 2019
    It was DELICIOUS!! New favorite recipe and my picky family loved it as well! Must try!
    Author Comment
    fineartdaily November 24, 2019
    That's fabulous! Enjoy!
    Kirkles February 6, 2017
    Tried this but only had white eggs and it turned out terrible
    Author Comment
    fineartdaily February 6, 2017
    That is too bad. I'm sorry you didn't have better luck.
    dymnyno February 6, 2017
    The color of the eggs has nothing to do with the taste!!! White chickens produce white eggs and brown chickens produce brown eggs. I am sure that you buy organic eggs so the color doesn't matter. (trust me...I'm from Petaluma)
    Author Comment
    fineartdaily January 25, 2015
    I bet if you keep it covered in the fridge overnight it would be fine for another day. We don't want to waste any bit of deliciousness! Enjoy!
    Two T. January 25, 2015
    This may be a silly question but do you ever Re use the custard say the next day? I have a bit left in my bowl. It was delicious by the way. My first actual time making french toast, go figure!
    rlsalvati December 25, 2011
    This was a delicious Christmas Eve breakfast for us today. My only substitution was Grand Marnier instead of rum--just because it was close at hand. This is going into our special breakfast rotation.
    Author Comment
    fineartdaily December 25, 2011
    Sounds delish! Merry Christmas!
    mike_schrankel March 7, 2011
    1/2 tsp of cinnamon? Why even bother? The ingredients here are pretty much same as mine, but I use closer to 2 teaspoons (if not a full TBSP) of good Saigon cinnamon. I'll try adding the rum this weekend....
    Plum P. February 13, 2011
    I tried this french toast this morning as I had half a baguette of french bread left from the night before. It was delicious! I used Grand Marnier (only because that was randomly what I had) and dark brown sugar (again, that was what I had on hand). I also used butter in the pan and it came out perfectly browned and so tasty! Thanks for the great recipe. This will definitely be on our weekend breakfast rotation!
    Author Comment
    fineartdaily February 13, 2011
    Isn't that funny - we had this morning, too! We also used what was left of last night's baguette, and since cheap white wine was the alcohol on hand, we opted for some groovy Tahitian Bean and Rum-infused vanilla instead. Quite delish! Hope you continue to have a great weekend.
    Author Comment
    fineartdaily December 23, 2010
    Thanks for including this in the Holiday Breakfast section, Amanda and Merrill! We'll toast Food52 with our Christmas morning Proseccos! Ho-ho-ho!
    Texas C. July 22, 2010
    This french toast is amazing, my mouth watered from start to finish! My hat's off to fineartdaily! I added Bailey's Irish Cream to my french toast and it added a little something extra to the toast. Thanks again fineartdaily!
    Author Comment
    fineartdaily July 22, 2010
    Thanks! Bailey's wouldn't have a long enough shelf life here in Sewall's Point to make it from dessert until breakfast - the fatal flaw in the logic here. Otherwise a very tasty and delicious dessert concept!
    cheese1227 June 1, 2010
    I made both recipes for my entire extended family and this one won 15-0 (you did not get two votes, because those two nephews just don't like French toast of any kind)! Good luck.
    Author Comment
    fineartdaily June 1, 2010
    Dear Cheese1227-
    Please tell your nephews that it took a little while for my children to come around to eating French Toast. And now they fall on it like a pack of hungry dogs. Perhaps it is the rum...
    Rhonda35 May 31, 2010
    I made this for breakfast yesterday and it was fabulous! I wouldn't change a thing! I used canola oil for the pan and also added a knob of butter. So, so good - thanks for sharing.
    Author Comment
    fineartdaily June 1, 2010
    Thanks for your input! And a "knob of butter" sounds so much more evocative than a "dollop of rum".
    Susan D. May 31, 2010
    Fineartsdailey, I used Pam to oil my griddle. Later, I watched the video and noticed that our hosts for this site used butter as well. I think I would go with just a bit less nutmeg next time. I think you are right. The nutmeg overpowered the cinnamon.
    Author Comment
    fineartdaily May 31, 2010
    Hi Susan,
    Glad to hear that you found a solution. I'll toss in some butter sometimes, too, it depends on the level of craziness in the kitchen! Sometimes it is just pandemonium! Enjoy the rest of your holiday!
    Susan D. May 31, 2010
    I made French Toast using this recipe this morning--and was a little disappointed. I wonder if it was too much cinnamon or nutmeg. I followed the recipe exactly.

    I want to ask a question. What did the recipe author use to oil the griddle?
    Author Comment
    fineartdaily May 31, 2010
    So sorry that you are disappointed. I use a little corn oil - which makes it much tastier than the time when Best Beloved absentmindedly used olive oil! Sometimes nutmeg overpowers the cinnamon - so eyeball the ingredients. Thanks for commenting.
    mainecook61 May 27, 2010
    My Leghorns (white eggs) and Barred Rocks (brown eggs) say: not the slightest difference between a white egg and a brown egg except the color of the shell!
    dymnyno May 27, 2010
    What!!! You mean that those Araucana chickens who lay green eggs don't lay mint flavored eggs???
    Author Comment
    fineartdaily May 28, 2010
    Family lore holds that my grandfather's Rhode Island Red laid the best brown eggs, so I am duty bound to use them. Also, my neighbor, Miss Morning Glory, had chicken that laid brown eggs, until the bob cat had its way with them!
    Kelsey B. May 27, 2010
    I LOVE your illustrations and hope to see more of them. What a great recipe, too!
    Author Comment
    fineartdaily May 27, 2010
    Thanks! If you go to you can see some of the illustrations I have done for Nancy Taylor Robson's Sunday Cooking column.
    lacerise May 27, 2010
    world fair in the 60's? wow! you must be my age and from nyc.
    Author Comment
    fineartdaily May 27, 2010
    Connecticut, actually. I was graduated from college in 1979.
    drbabs May 27, 2010
    Congratulations on being a finalist!
    Author Comment
    fineartdaily May 27, 2010
    Wowser! How exciting! Thanks for letting me know.