Mix ingredients from the egg to vanilla extract in the list and soak the baguette slices (to suck up all the liquid).
Melt the butter in a skillet and cook the baguette. Cook the crust so it is crunchy as well as the sides.
Story Behind this Recipe
When I was little, I was so happy when my mother made this French toast in the morning. My mother was always eye-balling the measurement, but I like to be exact, so I came up this recipe.
You can use a frozen baguette. Just thaw it before use. If you prepare the egg mixture and soak the baguette the day before, all you need to do the next day is to pan-fry. Do not forget to cook the crust (a gooey crust won't taste good).