Eggs Milk Vanilla extract Pinch of salt Butter Baguette
Beat the eggs together in a large bowl with a whisk. Add the milk and the vanilla extract. Mix again. Set aside.
Four slices at a time (if you are using baguette slices), allow to soak in the batter. Flip after a minute to allow bread to fully soak up the mixture.
Heat a non-stick pan on medium low. Add a pat of butter to fully coat pan. Add battered slices of bread several at a time. Allow to become golden brown then flip and brown on the reverse side.
Remove cooked slices of bread from pan and set aside on a cookie sheet. Continue this process until all the bread and batter are used up.
HOW TO MAKE CRÈME BRÛLÉE LIKE A FRENCH CHEF
LA SALADE LYONNAISE - THE BEST BRUNCH SALAD EVER
THE BEST CHOCOLATE SOUFFLÉ RECIPE