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.
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
- 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
- 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!