During the warmer months, my girls and I go down to visit my mom and other vendors at the local farmer’s market on Saturday mornings. We usually hang out for a couple of hours, regardless of the weather, munching on scones or cookies. We love the atmosphere and grandma time. This week, my 2-year-old insisted on a baguette — she is definitely my girl! We try not to eat a lot of bread in our house, but the occasional baguette, fresh-baked by my own mom, is really hard to pass up.
This Sunday, I had half a baguette left from our Saturday market visit (hard to believe we had any left, I know, we usually eat the whole thing before we get home!). Weekend breakfast is one of my favorite meals of the week and one of the few I have time to play around and experiment with, so I made a crème brûlée-inspired French toast. Queue the drool!
I tried a few different toppings — maple syrup, local buckwheat honey, fresh blueberries and raspberries and, in true mom-of-young-kids style, my daughter’s leftover Greek yogurt and berries. That last one was my favorite.
— Anna, 12 June 2015
2-3 tablespoons milk (I used whole milk, but you can substitute whatever milk product you like)
1-2 teaspoons cinnamon
1/2 teaspoon vanilla extract
7-9 slices of baguette, sliced about 1 inch thick
3 tablespoons butter
3 tablespoons brown sugar
- Preheat oven to 350° F. Beat eggs, milk, cinnamon and vanilla extract together. Add baguette slices and allow to soak while you prepare the baking dish.
- Melt the butter in a 9 inch x 9 inch baking dish. Sprinkle brown sugar over butter.
- Place slices of baguette in dish and pour the egg mixture over them.
- Bake for 20-35 minutes, depending on thickness of bread, until golden brown and egg is cooked through.
- Flip out of pan immediately and serve upside down. Top as desired.