Global Ticker Free shipping on orders over $49* Use code: SHIP4FREEUp to 65% off Vitamix containers*1 Day left for Halloween delivery!*Le Creuset Deep Covered Baker*
Return to Previous Page
Soaking the bread in the egg-milk mixture produces exceptionally moist, tender French toast.

Ingredients:

  • 1 day-old baguette, cut diagonally into slices
      3/4 inch thick
  • 6 eggs, lightly beaten
  • 2 cups half-and-half
  • 1 Tbs. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 2 Tbs. firmly packed light brown sugar
  • Unsalted butter for cooking
  • Confectioners’ sugar for dusting
  • Blackberries or other berries for garnishing
      (optional)
  • Maple syrup for serving

Directions:

In a shallow baking dish, arrange the bread slices in a single layer. In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended. Pour the mixture over the bread and let stand for 1 to 2 minutes so the bread can absorb the liquid. Turn the slices over and let the bread absorb the remaining liquid, 1 to 2 minutes more.

Preheat a griddle according to the manufacturer's instructions and coat generously with butter. When the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.

Transfer the French toast to a warmed platter, dust with confectioners' sugar and garnish with berries. Serve immediately with maple syrup alongside.
Serves 4.
Williams-Sonoma Kitchen.