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Two-Bite French Toast

There’s 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 don’t 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. They’re 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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