Although this is called “French” toast or pain perdue, it is not a common breakfast dish in France. Recipe from New World Provence: Modern French Cooking for Friends and Family, published by Arsenal Pulp Press.
ingredients
Topping
French Toast
directions
In a small pot on medium, gently heat berries to break them down, stirring continually. Stir in maple syrup when berries have evaporated 1/2 of their juice and set aside.
With a bread knife, slice baguette diagonally into 1-in (2 1/2-cm) thick slices.
In a bowl, whisk together milk, eggs, and vanilla.
On a plate, combine sugar and cinnamon.
In a large frying pan on medium heat, heat clarified butter or oil. Gently soak 2-4 bread slices (depending on how many can fit in pan) in egg-milk mixture until bread is heavy with mixture. Fry soaked bread on each side for 2-3 minutes until golden brown.
Remove bread and coat both sides with the sugar-cinnamon mixture. Repeat process until all bread is used.
To serve, reheat topping if necessary, then spoon over French toast and serve whipped cream on the side.