Let no food go to waste, as you use a stale baguette and make my homemade french toast recipe in under a half hour. This family-favorite breakfast is sure to be a new favorite.
We love breakfast in our home. Most weekends you will find me making pancakes, waffles, or eggs with a side of breakfast potatoes and bacon! I typically only make french toast if I’m trying to use up stale bread. If I happen to have a stale baguette, then you better bet I am going to make French Toast. It’s the perfect way to use up the bread without wasting food! Of course, you can always turn that stale baguette into fresh bread crumbs or croutons. However, when given the chance–I will always transform it into the must soft on the inside and crispy on the outside french toast.
Table of contents
Ingredients
- Oil – You can use cooking spray or you can use coconut oil for a crispy outside crust.
- Baguette – A day old or stale baguette works best.
- Eggs – This will help give the custard consistency.
- Milk – You will mix the milk with the egg for the dip.
- Cinnamon – Traditional french toast has cinnamon as the base flavor.
- Vanilla extract – I love the flavor of vanilla and like to add it to my french toast.
- Powder sugar – A generous sprinkling of powder sugar is what you will need for each and every piece.
- Butter – You can’t have french toast without a lot of butter!
- Syrup – We love to use traditional syrup. However, in a pinch if we run out I’ll make my homemade breakfast syrup that tastes just as good!
Directions
Preheat a griddle pan on medium-low and spray generously with cooking spray. While the pan is heating up combine the egg, half and half, cinnamon, and vanilla extract in a shallow plate/bowl. Whisk together until fully incorporated.
Cut the baguette into 1-½ to 2 inch pieces.
Place a few pieces in the milk mixture and let sit for a few seconds. Turn over the baguette and let it sit for an additional 5 seconds. Add soaked baguette pieces to the hot pan and cook on medium-high for a few minutes or until the pan side down is browned but not burnt. Turn them over and repeat for an additional minute or two.
Plate the french toast and sprinkle powdered sugar over the top of the dish. Add a pat of butter and serve with syrup if desired.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
Brioche bread is best because of it’s egg like consistency; however, I love using a french baguette.
The key to not having soggy french toast is dipping the bread in the egg/milk mixture fast, so that it doesn’t get soggy.
French toast and eggy bread are similar as they both have an egg=like custard. Eggy bread has less milk and is savory. French toast has more milk in the custard batter and is sweet.
Yes, just about any bread including processed sandwich bread will work for french toast. Just note that depending on how soft the bread is will depend on how long you need to soak. Most of the breads like a sandwich bread will only need a quick dip in the batter.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Crispy French Toast – Use 1-2 tablespoons of coconut oil per batch of french toast you fry. This will give the crispiest outside with keeping the center soft!
- No Stale Bread? If you don’t have stale bread, simply slice the baguette into 1-inch thick slices and let sit out on the counter 30-60 minutes until it starts to harden up. Note: you will not need to soak the bread as long if it isn’t stale.
French Toast Recipes
If you love breakfast, you’ll love these other french toast recipes.
Still craving more breakfast recipes? Try these!
If you make this thick cut french toast recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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French Toast
Equipment
- Stove Top
Ingredients
- Foot Long Baguette
- 3 Eggs
- 1 cup Milk
- 1 tablespoon Cinnamon
- 2 teaspoon Vanilla extract
- 1 tablespoon Powdered Sugar for topping
- 4 tablespoon Butter for topping
- Maple Syrup for serving
Instructions
- Preheat a griddle pan on medium-low and spray generously with cooking spray.
- While the pan is heating up combine the egg, half and half, cinnamon, and vanilla extract in a shallow plate/bowl. Whisk together until fully incorporated.
- Cut the baguette into 1-½ to 2 inch pieces. Place a few pieces in the milk mixture and let sit for a few seconds. Turn over the baguette and let it sit for an additional 5 seconds.
- Add soaked baguette pieces to the hot pan and cook on medium-high for a few minutes or until the pan side down is browned but not burnt. Turn them over and repeat for an additional minute or two.
- Plate the french toast and sprinkle powdered sugar over the top of the dish. Add a pat of butter and serve with syrup if desired.
Notes
- Crispy French Toast – Use 1-2 tablespoons of coconut oil per batch of french toast you fry. This will give the crispiest outside with keeping the center soft!
- No Stale Bread? If you don’t have stale bread, simply slice the baguette into 1-inch thick slices and let sit out on the counter 30-60 minutes until it starts to harden up. Note: you will not need to soak the bread as long if it isn’t stale.
Nutrition
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Katie
mmmm… I love almond extract! I'll try it next time I make this!!! Next up for french toast is an overnight apple french toast… I'll be making it sometime in July!
Deb
I love, love, love french toast with french bread. One thing to try (which Aaron did the other week) is to substitute almond extract for vanilla. It was a lovely change!