- 10"x4" french bread baguette, sliced into 1 1/2"-2" thick slices (optional: may remove crusts if desired)
- Cinnamon (for sprinkling)
- 10 eggs
- 2 cups hazelnut creamer
- 1 cup skim milk or half & half
- 3/4 tsp. sea salt
- 1 Tbsp. cinnamon
- 1 Tbsp. vanilla extract
- Your favorite french toast toppings (butter, pecans, syrup, powdered sugar, fruit, yogurt, etc.)
Spray 13x9x2 glass pyrex dish with Pam. Line bottom of dish with bread slices, as many as you can fit in without mashing the bread. (Usually 6-8, more if baguette is thinner). Sprinkle slices liberally with cinnamon, if you like cinnamon.
In large bowl, crack 10 eggs, whipping with a whisk. Gently whisk in the hazelnut creamer, skim milk, sea salt, cinnamon (1 Tbsp.) and vanilla extract.
Pour mixture slowly over and around bread and cover with foil. Refrigerate overnight.
When you are ready to bake, preheat oven to 350 degrees. Uncover pan and bake for 45-50 minutes, until bread is puffy and lightly browned. Remove from oven and let stand 5 minutes before slicing.
Great served with butter, toasted pecans and heated maple syrup; some prefer powdered sugar or sliced fruit and yogurt.
Excellent the next day. Cut a big slice, top with butter, pecans and syrup, and microwave for 1 minute 45 seconds at 80% power.
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