When you have French Bread coming out the wazoo, you've got to get creative on how to use it up. Here's my favorite method so far.
First, hand over some baguettes to some small children. Let them have a swordfight.
Clashing baguettes help condition the bread properly. Really, it does!
Set the oven for 375. Slice a baguette up on the diagonal. Slice two if you've got a larger than mine family.
Using softened butter, make a paste of butter, sugar and cinnamon. If you've done it properly and got the proportions right it will have a consistency of ummmmm....say softened cream cheese on a hot bagel. Spread a thin layer on the front and back of each slice.
Peel a pear (or other similar fruit) and cut it up into small chunks. You can meticulously cube it if you like, I prefer chunks. Not so precise and much quicker in the morning. Top each slice of bread with chunked pear and sprinkle a bit of additional cinnamon on top. Have I praised the merits of Saigon cinnamon yet? I know I don't have to talk to you again about real butter.
Bake in the oven for about 15 minutes or until golden brown and crisp on the edges. I believe mine were in for 17 minutes exactly, but that's because my oven glass is still cracked and I have to make adjustments. You make adjustments too if anything wonky is going on with your oven.
Quickly mix up a glaze* of powdered sugar, a bit of vanilla and some milk and drizzle over the tops of the breakfast bruschetta.
Eat, enjoy and then email me to tell me how it turned out for you!
*By now, you may or may not have realized that I don't care to measure out certain things as I'm pretty good at eyeballing (terribly concise word there, eh?) ingredients when it comes to various items. Buuuuut.....if I had to try to be more precise for someone that isn't too lazy to wash measuring spoons I would say the recipe would be this:
1 cup powdered sugar 1/2 teaspoon vanilla milk
Combine sugar and vanilla in a bowl. Add milk, 1 tablespoon at a time until desired drizzling consistency.
