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.)
Place soaked bread in frying pan, adjusting heat as needed. Cook until golden, 2 to 3 min per side. Repeat with remaining bread, cooking in batches. Divide among plates. Top with fruit and drizzle with maple syrup.
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Last updated: October 27th, 2020
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