baguette french toast with fresh berries

Sometimes I think this blog should be called Carb lovers only. Carb-a-holics. All Things Bread. I try and I try to give up white breads, and to give up sugar (I’ve been moderately successful. Sometimes I talk myself into whole wheat pasta and pizza dough. Baby steps!).

The thing is, it’s just too delicious. And then things like baguette french toast are born.

So, this recipe. I made it for my boyfriend on a lazy Sunday morning after we’d spent our anniversary celebration the day before picking berries at Butler’s Orchard. Prepare to see another berry recipe coming soon!

We had half a baguette leftover from a delicious Italian feast he’d made two nights before. It was from Lyon Bakery, in Union Market – I work for the Market, but my love for Lyon’s products is pure and without bias. #Carbs.

This recipe is really, crazily easy. No forethought required – no need to soak the bread overnight (though I bet that’d make it even more delicious). Just slice, dip and toast. I made it with a little less than half a baguette, but it only (generously) served one. My boyfriend can eat a lot, so his plate may serve two if you have small stomachs, or if you’re making other delicious food!


baguette french toast with fresh berries

1. Slice half an old (slightly stale, but not rock hard) baguette into 1-inch slices

2. Whisk together three eggs and 2/3 a cup of skim milk

3. Mix in: two tablespoons of white sugar, one teaspoon of vanilla, 1/2 a teaspoon of cinnamon, 1/4 a teaspoon of nutmeg and 1/4 a teaspoon of salt.

4. Dip each slice of bread in the mixture, about 30 seconds – a minute on each side.

5. Cook on a buttered, nonstick skillet or pan until golden brown (I burned some pieces!) on each side.

6. Top with powdered sugar, fresh berries and maple syrup.