Finally I got the chance to use a baguette for la French Toast! I had a dish similar to this in San Fransisco.
It was amazing! Even more amazing than mine here, although I was pretty amazed here too.
I sliced the baguette the long way into long thin slices, throwing away the 2 most crusty sides (or feeding them to the dog). I cut it to be about 6 inches long by 1/4 to 1/2 inches thick. (I really didn’t measure). I made sure they were a little stale too, but not too hard, not brick like.
Setting them aside I then took an asian pear, peeled it and cut it into thin slices. Putting a large pat of butter in a skillet and heating it up, I sauteed the pears with a little sugar. I sautéed them low and slow.
Meanwhile, in a pasta bowl, I broke and whisked 3 eggs, some half n half (although milk would work too) some cinnamon, nutmeg and a bit of vanilla. Lets get another pan ready. Spray it, put some oil and a little butter in it and start heating.
Dipped the first piece of bread in, thought,’oh, I can fit 2 in there” and did. Soaked them good, turned them over and did the same. I love the TSSSSSSSSSST sound it makes when it hits the hot skillet.
When browned on both sides, put them on a warm plate, spoon some pears with its little sauce over it, drizzled some maple syrup and voila! Delicious.
I have to say I did later add some chopped toasted walnuts. The crunch it adds is dreamy. The powdered sugar was for looks. I think it is sweet enough without.
My next french toast quest is to find out how the Starling Diner makes their fabulous french toast with an unsliced chunk of baguette stuffed with mascarpone cheese. I want!