French toast with citrus salad

Cut a thin piece from top and bottom of orange and grapefruit. Place cut side down on a cutting board. Slicing downward, cut away peel and pith. Segment grapefruit. Cut orange into rounds. Peel and segment clementines. Set aside.

Slice baguette, slightly on the bias, into slices about 3/4-in. thick. You should have 24 to 28 pieces in total.

Combine eggs, milk, sugar and vanilla in a medium bowl. Whisk until evenly mixed. (If using pre-sliced bread, use the larger amounts listed.)

Pour half of egg mixture into a wide, shallow bowl. (If using pre-sliced bread, you may need to work in batches.) Lightly coat a large frying pan with cooking spray. Set over medium heat. Add 1 to 2 tsp butter. Swirl to coat. If needed, remove from heat while dipping bread into egg mixture. Let bread stand in egg mixture for 1 min per side. (If using pre-sliced bread, dip just until each side begins to soak up a bit of egg mixture, 10 to 15 sec.)