Baguette French toast

Ingredients

• 1vanilla pod
• 1fresh baguette
• 2 mediumfree-range eggs
• 250 mlsemi-skimmed milk
• 2bananas
• 25 gunsalted butter
• 25 gunsalted butter
• 60 ml (4 tbsp)concentrated apple juice

Instructions

1. 1

   Prepare the bread

   Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife. Cut the baguette diagonally into 8 pieces, each about 3 cm thick.

2. 2

   Soak the slices

   Beat the eggs, milk and vanilla seeds together in a deep dish. Turn the bread pieces in the mixture to coat them.

3. 3

   Slice the bananas

   Peel the bananas and cut them into long diagonal slices.

4. 4

   Brown the bananas

   Melt 25 g butter in a large frying pan and fry the banana for 3 minutes, until browned. Lift it out and keep warm on a covered plate.

5. 5

   Fry the bread

   Melt the remaining 25 g butter in the pan and fry the bread pieces until golden brown, turning them regularly.

6. 6

   Serve the toast

   Divide the French toast between plates, top with the banana and finish with the concentrated apple juice.

What is baguette French toast?

French toast is bread dipped in an egg-and-milk mixture, then fried until golden. Versions of the dish are made in many places, with different names and toppings.

This version uses baguette instead of sliced sandwich bread, so the thick diagonal pieces have a tender centre and browned exterior. Vanilla flavours the soak, while fried banana and concentrated apple juice bring a sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 12g protein, 60g carbs, 14g fat.

The baguette and concentrated apple juice provide most of the carbohydrates, while butter supplies much of the fat. Eggs and milk contribute protein, with smaller amounts from the bread. Serve with plain yoghurt or fresh fruit to add another element to the plate.

Choosing the bread

Fresh baguette: cut it into 8 diagonal pieces about 3 cm thick, as directed. The thickness gives each slice enough structure to take on the egg mixture.

Even slices: try to keep the pieces similar in thickness so they cook at a similar rate. Turn each piece in the mixture to coat it.

Getting the vanilla into the soak

Vanilla seeds: split the pod lengthways and scrape out the seeds with a knife tip. Beat them into the eggs and milk so they are distributed through the soaking mixture.

Coating the bread: use a deep dish to make turning the baguette pieces easier. The recipe calls for coating them; avoid adding extra soaking time that could make the bread difficult to handle.

Browning the banana

Hot butter: fry the diagonal banana slices in 25 g butter for 3 minutes, until browned. Lift them out and keep them warm on a covered plate.

Keep the order: cooking the banana first leaves the pan ready for the second portion of butter and the bread. Keeping the fruit covered helps it stay warm while the toast cooks.

Cooking the French toast

Golden colour: fry the coated bread in the remaining 25 g butter, turning it regularly. The recipe gives colour, rather than a separate internal temperature, as the cue for doneness.

Room in the pan: use a large frying pan and avoid crowding the pieces. If they do not fit comfortably in one layer, fry them in batches so they can brown.

Serving the dish

Finish: divide the toast between four plates, add the warm banana and drizzle over the concentrated apple juice. Add the topping just before serving so the browned bread does not sit under the fruit for too long.

Alongside: serve with plain yoghurt or a little fresh fruit if you would like something to balance the sweet toppings. Coffee or tea makes an easy breakfast accompaniment.

Recipe notes & tips

• Scrape the vanilla seeds into the egg and milk mixture rather than discarding them with the pod.
• Use a deep dish so you can turn the baguette pieces without spilling the soak.
• Cut the banana into similar-sized diagonal slices so they brown at roughly the same pace.
• Keep the cooked banana covered on a plate while you fry the bread.
• Turn the bread regularly to brown both sides.
• Drizzle the concentrated apple juice over the toast just before serving.

Variations

• Add cinnamon: stir a pinch into the egg and milk mixture for a warm spice note.
• Use brioche: replace the baguette with thick brioche slices for a softer, richer version.
• Add berries: serve fresh berries alongside the banana for a fruitier plate.
• Finish with yoghurt: add a spoonful of plain yoghurt for a cool contrast.
• Toast the nuts: scatter chopped toasted nuts over the top for crunch.

Common mistakes to avoid

• Uneven slices: pieces of different thickness may cook at different rates; cut the baguette into even 3 cm slices.
• Too much soaking: bread that becomes difficult to lift can break; turn each piece in the mixture to coat it without adding extra soaking time.
• Crowded pan: packed slices are harder to brown evenly; cook in batches if needed.
• Burnt banana: the fruit can darken quickly in the pan; remove it after 3 minutes once browned.
• Forgetting to turn: one side may colour too deeply; turn the bread regularly as it fries.

How to store

For the best texture, serve this French toast straight away. Refrigerate leftovers in a sealed container for up to 2 days, keeping the banana and toast separate if possible; reheat the toast in a frying pan or low oven until warmed through.

Frequently asked questions