French Toast Baguette

MY GOLDEN CHILD* made me this one Mother’s Day. So naturally I took his beautiful gesture of love, redesigned it with some improvements (created a lazier version) and called it my own.

INGREDIENTS

serves 4 (or 1 hungry mama)

2 eggs

1 teaspoon vanilla extract

1⁄2 cup (125 ml) single (pure) cream

1 day-old baguette, sliced diagonally into 1.5 cm (1⁄2 inch) thick pieces

1⁄2 cup (110 g) sugar

1 teaspoon ground cinnamon

OPTIONAL INGREDIENTS

icing (confectioners’) sugar, honey and lemon wedges

Method

Preheat the oven to 180°C (350°F). Whisk together the eggs, vanilla and cream.

Place the baguette slices in a single layer in a baking dish lined with baking paper, and pour the egg and cream mixture over the top.

Soak for 5 minutes, then flip over and soak for another 10 minutes. By now, most of the liquid should be absorbed. Pour the sugar onto a plate. Carefully dip one side of each soggy slice into the sugar, so you have a crusted side.

Wipe any leftover egg and cream mix from the tray, then put the baguette slices back on the paper, sugar-side up. Dust with cinnamon and bake for 7 minutes.

*Don’t freak out. They all get to wear the golden crown and when they do we all bow down, but just for clarity, it’s my crown.