Really American French Toast

What do you do with a stale baguette? Give it an American Revolution.

Last Thursday, I was loving the fact that Whole Foods had $1 baguettes. The next morning, I was disappointed to find that it was so hard, I could have banged it against the counter and broken the cheap veneer. The only sure, and delicious, fix was to dredge those babies in some glorious liquid.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I sliced the remaining end of my baguette into half inch rounds and the dredged them in a mixture of one egg, a splash of milk, a dash of cinnamon and a few sprinkles of allspice and nutmeg.

I got my pan heated and bestlife margarine melting in the pan.

After browning for a couple of minutes on each side, I began to assemble my plate. I opened the cupboard to find my syrup (the cheapest brand I could find at shaws) and decided I’d rather use something else to add sweetness to my savory french bites.

I already had the peanut butter out, waiting patiently for it’s banana friend, and decided I’d call for an American Revolution on top of those toasties.

The result: Peanut Butter and Jelly French Toast.

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