Baguette French Toast with Blackberry Syrup: In Love with Leftovers #3

We love to have nice bread with dinner, but a whole baguette is often too big and we end up with leftover bread that quickly becomes stale.  Here is a great way to use up your leftover crusty bread.  The syrup can be made with any type of frozen berry.  If you use fresh berries the cooking time may be a little less.

For the syrup:

  • 3 C. frozen blackberries
  • 1/2 C. water
  • 1/2 C. sugar
  • 1/4 C. light corn syrup

In a heavy saucepan, add all the syrup ingredients and stir to combine.  Bring to a boil and boil until a candy thermometer reads 230 degrees or about ten-15 minutes.  The liquid should coat a wooden spoon. 

Cool for about ten minutes.  If you like the syrup chunky it’s ready to use.  For a smooth syrup, strain it through a mesh sieve, pressing on the solids to release all the liquid. 

For the French Toast:

  • 1/2 baguette or other crusty bread, in 1/2 inch slices
  • 4 eggs
  • 1/4 C. milk
  • 1 t. almond extract
  • 1 T. butter

In a nonstick skillet, melt the butter over medium heat.  Whisk the eggs milk and almond extract in a shallow bowl.  Dunk the bread in the egg mixture and allow it to saturate for about 30 seconds.  Fry in the hot butter, about two minutes per side. 

Continue frying in batches, keeping the finished slices warm in a low oven (mine goes down to 170 degrees which is great for keeping food warm) until all the slices are cooked and you are ready to serve.  Garnish with  the blackberry syrup, a few whole berries, and a sprinkling of powdered sugar. 

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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