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.
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.
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Rated 5 out of
5
by
natusikyagusik from
Sound receipe
Tried this morning. Had to substitute 1 cup of half and half for whole milk and used challah instead of baguette. Cooked in the Breville toaster oven on Airfry at 350 for 14 min. Came out great. Thank you!
Date published: 2019-12-24
Rated 5 out of
5
by
Schnapse from
Quick Brunch
We got up too late for the morning church service , but too early before the we can participate in the service electronically . We were hungry so I decided to use the a half of loaf of locally made Sourdough bread from our local bakery , which was 1 wk old . Followed the instruction closely except I added a table spoon of nutmeg and use 1/4 cup of heavy cream and 3/4 water . I used the All Clad square grill, sprayed with Bak Klene nonstick bake spray. I used local maple syrup and blueberries with home made whipped cream( 1/2 cup) .It was delicious .
Date published: 2016-08-28
Rated 4 out of
5
by
NIftyGrammy from
Love the flavor. Needs more cooking time
This is a great recipe. I found that I needed to brown on the stove and then put in a 350 degree oven to finish cooking for about 10 minutes to finish cooking the inside of the bread. Beautiful crunch and great flavor. This is my go to recipe now for French Toast
Date published: 2015-09-17
Rated 5 out of
5
by
Marcela from
Great recipe!
I use this recipe as my guide when my husband wants French Toast. I don't like French Toast, so I knew I needed a good recipe I could follow without tasting it. WS has not steered me wrong yet, so they were a good place to start.
My husband loves this recipe. I don't use baguettes, I use any bread we have around, usually honey whole wheat, and it comes out great. Do watch how much liquid you pour over the slices, especially if they are not as thick/sturdy as day-old baguette, as the bread might disintegrate before you can put it on the griddle.
Date published: 2014-02-28
Rated 5 out of
5
by
Anonymous from
Scrumptious and sensational French Toast
This is our favorite recipe for French toast only we switch low fat milk for the half and half.
Date published: 2013-01-07
Rated 5 out of
5
by
Modernliving from
Only French Toast Recipe You Need
This was the first recipe I used from W-S recipes maybe 7-8 years ago.
This is a Sunday brunch favorite. Love to serve peach martinis as well. Pair it with standard scrambled eggs, thick cut bacon and roasted home style potatoes and it makes for an easy brunch. Oh and the mixed berries is a must for french toast
Date published: 2012-11-18