Ingredients
4 slice French baguette
140 ml Milk
2 large Egg
1 to 2 tablespoons Sugar
10 grams Butter
1 Vanilla essence (to your liking)
Method
Sources
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Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Slice the baguette. Add the ingredients to a tray and mix well. Lay the bread slices in the tray and flip once. Cover with plastic wrap and refrigerate overnight (or for at least half a day). Add the butter to a heated frying pan and add the bread from Step 2. Cook carefully over low heat until browned. Flip and cook the other side the same way. Arrange on a dish and top with powdered sugar or honey (serve it with ice cream to make an elegant dessert).