Let me paint a picture. You have some people over for a pleasant evening of conversation and fun. Perhaps there’s some drinks, some cheese, some cold cuts, and, of course, THE BAGUETTE.
Everyone love, love, loves baguettes. You get to feel sophisticated and French when you bring one to a party, it can be chopped up until many, many conveniently cheese-sized slices, and unless your grocery store is a complete failure, you can be pretty sure that no matter what, the baguette will be at least okay.
However, then the party ends, your friends go home, you go collapse into bed. The next morning you wake up and you’re confronted with both the dirty dishes from the night before and the now-stale half of that baguette. And even though it was soft and sophisticated last night, now it feels like it would be better used out in the backyard to knock around a softball.
Fortunately, stale baguettes make the best French toast ever. Seriously, ever. They’re good the day after and even better two days later. Even if the whole thing is rock-hard, the eggs will soak in as you cook and the toast will be soft and amazing.
Here’s what you’ll need to make French Toast:
- 1/2 of a leftover baguette (free!)
- 2 eggs ($2.69 a dozen)
- 1-2 tablespoons milk ($1.19 a quart)
- 1 tablespoon brown sugar ($1.19)
- 1/2 teaspoon cinnamon ($0.79)
- a couple drops of vanilla (optional)
- 1 tablespoon butter ($2.69 for a 1/2 lb)
(8.55 for 2 servings or 4.27 a serving)
OK, do we really need to spell this one out? It’s totally easy. Start by cutting the baguette on an angle – assume 4-5 slices per person.
Crack the eggs into a bowl and add the milk. Whisk for a minute or so until everything is smooth.Add the sugar, cinnamon and vanilla (if you’re using it). I once added WAY too much vanilla by accident and it was gross, so be careful and just add a few drops.
Now heat up a pan over medium-high heat. Add the butter and let it melt.
Once the pan is ready to go, drop the first slice into the egg mixture and soak it on both sides.
Drop it in the pan and repeat until the pan is full. After a few minutes, check to see if they’re brown, and if so flip.
The second side will cook faster. Add to a plate, and serve with butter and maple syrup.