a toast! to french toast.

last week, i came into a large amount of baguettes.

(left over catering from a shoot i worked on)

wanting to mix it up i decided to try making french toast.

i gathered up some eggs, cream, vanilla and cinnamon

to begin the adventure.

honestly, i didn't measure out the ingredients.

(eyeballing it is how i roll in the cooking department)

but here are some discoveries i made:

make sure to cut the baguette thin enough or let it soak long enough that the egg mixture gets soaked all the way to the middle. otherwise, you end up with an egg-y outside and a dry inside. nobody likes that.

we were low on syrup, so i combined some cinnamon and sugar in a separate bowl and dipped the french toast in it right after pulling it out of the pan. delish! you could also put it back in the pan for a sec to caramelize the sugar. worth the few extra minutes (promise).

i'm no genius in the kitchen but this was super easy. it's a great way to use bread that's a couple days old and kinda crusty. the egg mixture softens the bread right up!