Two-Bite French Toast

Theres a great bakery at the beach grocery store where we spend part of our summer vacation, and they sell baguettes so good we pick up at least one a day for sandwiches and snacking. Inevitably there are chunks of baguette left over they dont last and so many mornings we reconstitute the overly chewy bits into French toast. The coins of golden French toast are perfect for little fingers, and their two-bite size appeals to the grown-ups, too. Theyre great topped with sliced berries, peaches, or whatever is in season.

Two-Bite French Toast

1/2-1 day-old baguette, sliced 1/4-1/2 inch thick
2 eggs
1/2 cup milk
1 tsp. vanilla (optional)
a shake of cinnamon (optional)

In a large bowl, whisk together the eggs, milk and vanilla. Add the baguette slices and toss to coat.

Set a large skillet over medium-high heat and add a drizzle of oil and/or butter. Remove each piece of bread from the egg mixture with a fork, let the excess drip off, and cook in the skillet until both sides are golden. If you like, sprinkle with cinnamon as they cook. Serve hot.

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