Why are bakery baguettes so difficult to resist? Long, slender, perfectly golden brown … oh. It’s how I’d like to envision my non-long, non-slender, Seattle-pale self – sunning on a beach in Jamaica. Well, that answers that question.
Anyway, much much too often I add a baguette to my cart as I’m wandering the grocery store. And then it sits on the counter one day, two days … and then I have bread crumbs. Or future croutons. Or … garbage. (Note: the envisioning of oneself as a baguette stopped way before this stage).
But now I have one more use for that poor neglected baguette: silver dollar french toast.
Oui?
Lots of little-bitty slices of thick, egg-battered French toast. If you love the edges best of all, well, this version gives you tons of edge to savor. I mean, these slices are almost all perfectly chewy French toast crust.
So they’re not exactly the shape of silver dollars a’la the little pancakes we all know and love. They’re still adorable as heck. And with nutmeg and vanilla in that wonderfully eggy batter, they taste pretty great too.
So grab that neglected baguette and get to slicing, battering, and cooking. ‘Cause breakfast is about to get a whole lot cuter.
Silver Dollar French Toast
Ingredients
- One baguette (on the stale side works best, sliced about 1-inch thick)
- 2/3 cup milk (whole and 2% work)
- 4 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
Instructions
- Beat together the eggs and milk.
- Add the sugar, vanilla, salt, nutmeg.
- Dip the bread into the egg mixture. Let soak for just a couple of seconds on either side.
- Cook on a buttered nonstick skillet heated to about 350 degrees.
- Cook both sides until golden brown.
- Top with butter and/or syrup and/or fruit and/or whatever you want. And enjoy!
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
Now that is what I call breakfast! What a great plate of french toast and I just love the little baguette rounds. Now I’m craving French toast!
Thanks! Sorry or you’re welcome re: the craving, depending on how you feel about that! 😉
It’s a good thing! The husband is picking up a baguette today for French toast in the morning. 🙂
Sadly, I think I could polish off half a baguette in one sitting. I LOVE BREAD! But then I will save the other half to make delicious French toast! I am way overdue for a French toast breakfast…
I always kind of forget about french toast as a breakfast option when it comes to the pancake-waffle-french toast trifecta. And then re-remember. It would probably be best for my waistline if I forgot about all three!
Mmmm! I love French Toast! I’ve not had it in ages. If I have time this weekend, I’m definitely going to make some.
It’s the perfect use for stale bread. Maybe “accidentally” leave some out overnight and then you’ll be forced to make (and enjoy) some. 😉
Your blog is great Kare! Just what I need!! The whole vegetarian living with a meat-eater situation is something I relate to well. Will have to stick around here and go through your archives.. And when my carb-free week is over (tomorrow, thank god!) I’m digging into this French toast 🙂
Thanks so much, Lisa! I’m loving your blog as well. Congratulations on the carb-free week – that’s no small feat!
Love french toast. I much prefer it over pancakes and waffles. These are adorable and perfect for that chewy crust. YUM!
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Next time I would probably cut the baguette into half inch pieces or have soaked them for quite a bit longer because they didn’t soak up quite enough of the egg mixture and were still kind of hard. Depending on the staleness of your baguette I suppose.