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French Toast

Ease of Preparation: Easy

Preparation Time: 25 min
Let bread sit in batter 15 min

Cook Time: 15 min

Servings: 4

Recipe By: Gayle Pirie & John Clark

From:  Country Egg, City Egg
Used with permission of Artisan

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French Toast

Thick slices of sweet baguette soak thoroughly in the egg mixture for a custardy interior and a golden crisp exterior. Depending on the season, you can garnish the French toast with sautéed apples, fresh berries, peach or nectarine slices, sliced bananas, toasted almonds, powdered sugar, or orange butter.

1  day-old baguette
4  eggs
1  egg yolk
2 cups milk
1 teaspoon vanilla extract
1 teaspoon orange flower water (optional)
2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons unsalted butter
Slice the baguette on a gentle bias into 20 slices, about 3/4-inch thick.

Beat the whole eggs, yolk, milk, vanilla, orange flower water, sugar, and salt together, and blend well. Pour the mixture into a shallow dish. Submerge the slices of bread and prick their surfaces with a fork for better absorption. If the bread is fairly dry, turn it over frequently and press the bread into the batter, massaging the batter into the bread. It is important to let the bread sit in the batter for at least 15 minutes before cooking; this ensures a custardlike interior when the bread is cooked.

Melt the butter in a cast-iron skillet or on a seasoned griddle over medium heat. Place the bread slices, in batches, into the foaming butter and turn the heat to low. Cook each piece of bread 3 to 4 minutes on each side, just until the bread is golden brown and the inside is like pudding. If the French toast cooks too long, the surface of the bread becomes tough. Add more butter to the skillet if necessary. Serve on warm plates.

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