Cinnamon Sugar French Toasted Baguettes Recipe

With my abundance of failed Vietnamese baguettes at home, I did what any breakfast loving individual with extra bread lying around would do: I made French toast.

I haven’t met a person who doesn’t like French toast, although a while ago I did discover that one of Mike’s friends had never had French toast before. I was in the middle of making French toast when he came over so I asked him if he wanted to try some, but when he saw me put the sugar into the eggs, he freaked out and that was the end of my intro to French toast lesson.

I guess eggs and sugar can sound a little strange to someone who’s never had French toast, but there’s not much to dislike about French toast: regular old bread is soaked in eggs and sugar then pan-fried in butter until it turns into puffy, golden brown slices of crisp, yet soft, sweet eggy goodness.

I love using baguettes for French toast, it gives them a welcome bit of chew and they’re great at soaking up the eggs and making the insides a creamy, almost bread-pudding texture. When I’m feeling extra wicked, I leave the sugar out of the eggs and dunk slices of hot out of the pan French toast into cinnamon sugar for a sugary, crisp crust.

After drooling over waffleizer’s waffled French toast, I just had to make some French toast waffles too, so I decided to do a taste test between regular French toast baguettes and waffled French toast baguettes. They French toast waffles turned out beautifully and in the end it was hard to choose which I liked better. I think French toast wins the day, in any of its incarnations.

Cinnamon Sugar French Toasted Baguettes Recipe


2 eggs
2 tablespoons heavy cream
2 tablespoons white sugar
1 teaspoon ground cinnamon

butter for pan-frying


1. Lightly beat together the two eggs and heavy cream.
2. Slice baguettes into thick slices, 1 1/2 inches to 2 inches.
3. Mix together white sugar and ground cinnamon in a shallow bowl and put the cinnamon sugar mixture beside your stove.
4. Put a slice of baguette into the eggs and it soak for a bit, turning so both sides are covered in egg. (Don’t leave the bread in the eggs for too long, you don’t want them soggy).
5. Melt a tablespoon of butter over medium heat.
6. Pan fry both sides until golden brown.
7. Remove French toast from pan and immediately dip into cinnamon sugar mixture, making sure both sides are coated.
8. Repeat until all slices are cooked.
9. Enjoy immediately!

7 Comments add yours

  1. What a great idea! The end result with the waffle maker is a great idea.

    Thanks, but I can’t take the credit for the waffle french toast, I was inspired by Dan of Wafflelizer. It’s amazing what you can waffle!

    steph on February 22nd, 2010 at 1:53 pm
  2. yum, I’ll bring the bacon if you make the french toast…what a great recipe and killer pics. Thanks.

    Thanks. Have you ever tried bacon waffles? Like cooked bacon in the waffle batter? You should give it a go, it’s good!

    steph on February 22nd, 2010 at 1:54 pm
  3. Mmmm… Love the waffled incarnation! Next time, add a splash of vanilla or amaretto to your batter for a sweet twist! Love the blog, keep up the great work!

    @thespoon, thanks for the tip, I love vanilla!

    steph on February 22nd, 2010 at 9:34 pm
  4. Hi! I saw every post in this blog, and really I WANT TO DO EVERYTHING. But… this is not a French toasted, they are called TORRIJAS and is typical of Spain for Holy Week. The recipe is OK but is different like I do them

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