Sunday 48: Classic French Toast

French toast, made with day-old baguette.

The secret to good French toast is—always—that the bread be a bit stale. Day-old is good for baguette, a couple of days old for challah or other soft breads. Part of the appeal of French toast is that the basic recipe allows for experimentation, so it never gets boring. My go-to is a variation on the classic recipe, the egginess elevated by cinnamon and citrus zest, plus a dollop of whipped cream on top. 

Serves 3 to 4

1 large day-old baguette

4 eggs

½ cup milk

1 cup whipping cream, divided

1 teaspoon vanilla paste

½ teaspoon cinnamon

1 teaspoon orange zest

Butter, for frying

1 tablespoon granulated sugar

METHOD

Slice the baguette on the bias, so each piece has more surface area. In a mixing bowl, whisk together the eggs, milk, ½ cup cream, vanilla, cinnamon, and orange zest. 

In a skillet over medium heat, heat the butter. Soak the bread in the egg mixture, then fry until both sides are browned. (Depending on how many pieces you can fit in your skillet, you might want to keep batches warm on a pan in an oven set to 300°F.)

In another mixing bowl, whisk the remaining ½ cup cream and the sugar until you have soft peaks. Stack the cooked French toast on plates and spoon the whipped cream on top.