I detest French Toast, but am apparently fairly apt at making it. My mom and sister adore the custardy, pillowy, toasty chewy concoction. Although I usually use half-and-half and a vanilla bean (I like the flecks), here is a bare bones recipe, inspired partly by Epicurious, Kitchn, Simply Recipes, Smitten Kitchen, etc.
I have two other sisters. The first forgave me for a slight after the first bite.
Baked Baguette French Toast
- 8 stale one-inch thick slices of baguette
- 2 cups of whole milk
- 3 eggs
- 3 tablespoons of sugar
Beat eggs and add milk and sugar. Pour through strainer to remove the tough chalazae (the white twisted cords the hold the yolk in place) . I learned this trick from Alton Brown.
Squeeze into a greased pan and pour the custard. Drizzle with ground cinnamon. Tightly cover with plastic and return for the fridge for one hour or overnight.