• Gather all the ingredients.
  

To Make the Custard

• In a large bowl, beat 3 large eggs (50 g each w/o shell).
  
• Add ¼ cup sugar and ½ tsp pure vanilla extract. Whisk well to combine.
  
• Add 2½ cups whole milk and whisk well together.
  

To Soak the Baguette

• Cut 1 French baguette into pieces 1½–2 inches (4–5 cm) thick.
  
• Dip each piece into the bowl with the custard mixture, soaking both sides of the bread. Then, place each soaked baguette slice in a deep baking dish, with the soft white side facing up.
  
• Pour the leftover custard mixture into the baking dish.
  
• Soak in the custard mixture for 5 minutes. Then, flip to soak the other side for 5 minutes. The side facing up now is the “dry” side. While waiting for the baguette to soak, prepare your toppings (optional) like fruit, powdered sugar, and maple syrup.
  

To Cook the French Toast

• Preheat the oven to 350ºF (180ºC). Grease the rimmed baking sheet with butter. Heat 2 Tbsp unsalted butter in a large frying pan or griddle.
  
• When the butter is melted and the pan is hot, place the bread in the pan, “dry” side DOWN. The “dry” side is the side facing up in the baking dish (the first side that you soaked).
  
• Cook until the bottom is golden brown. Then, turn over to cook the other side until golden.
  
• When both sides are nicely browned, transfer to the baking sheet.
  
• Bake at 350ºF (180ºC) for 6 minutes. For a convection oven, reduce the cooking temperature by 25ºF (15ºC).
  
• Remove from the oven and serve on a plate.
  

To Serve

• Add the toppings of your choice (optional). I sprinkled confectioners’ sugar and drizzled maple syrup on top and served with strawberries and blackberries. Enjoy!
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.