When I was little, there was always fresh baguette around the kitchen. We ate it with my mom’s fried eggs with Maggi, dipped it into our Bo Kho, and when it had become too dry, steamed it and topped it with a savory pork mixture, scallion oil and nuoc mam.
One of my favorite ways to eat baguette is as a simple morning repast topped with salty French butter, sprinkled with sugar and broiled until it’s achieves a caramel candy coating on top, much like creme caramel. It’s salty and sweet, crunchy and buttery. This is the kind of food childhood memories are made of. So so yummy. I hope you’ll try it and let me know what you think. My kids love it!
Bernadette’s Caramel Baguette
Makes 1 Serving
*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible
- organic multigrain baguette (or regular baguette)
- salted French butter (if available) or the best quality salted butter you can find (organic or farm fresh)
- organic sugar
- Preheat oven to 400 degrees F.
- Cut your baguette into servings that suit your appetite (mine were approximately 5 in. long), then cut across lengthwise into two separate pieces.
- Lather on as much butter as you can stand. Don’t be stingy here!
- Sprinkle on a good layer of sugar to taste (I used about 1-2 tsp. per side)
- Place baguette on a rimmed baking sheet and bake on the middle rack for about 3-4 minutes, or until the butter has melted and the bottoms are crispy.
- Turn the oven to a high broil (keeping the baguette on the middle rack), and broil until the sugar has melted completely and is just starting to turn a light yellow/brown caramel color. Watch this process carefully, as the sugar can quickly go from caramel color to burnt. Remove immediately and enjoy!
It’s important to do this on a rimmed baking sheet because some of the butter may melt onto the baking sheet and overflow