To save a nice baguette from the ACME bakery, I decided to turn it into French toasts. Both the Joy of Cooking and the Cooks Illustrated have recipes for French toast recipe that can be prepared the night before. The Joy of cooking calls for "slices of white or egg bread" while the Cooks Illustrated calls for "supermarket French or Italian bread". I picked the Cooks Illustrated recipe because my baguette resembled French bread more. Personally I also prefer thicker French Toasts.
The preparation was relatively simple. The cut bread pieces were toasted in the oven until golden brown followed by a soaking in a mixture of egg, milk, sugar and vanilla overnight. There's also a topping involving pecan, brown sugar and corn syrup. Unfortunately I had neither pecan nor corn syrup so I skipped the topping all together.
The French toast came out pretty crunchy on the outside, but a little blend in flavor. I am sure it was because it lacked the nutty sweet toppings and more liquid was evaporated without the protective toppings. It wasn't as good as I expected, but I had faith that it would have been great if I followed the recipe completely. This is definitely a good dish for brunch parties or special breakfast, so I will give it a try again!
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