Wednesday, August 28, 2013

Sourdough French Toast

I had never thought about toasting the bread before making french toast, but this recipe (modified slightly) provided an added crunch to the french toast that was pretty fantastic!
yield: 2 servings of 2 slices each

4 large slices sourdough bread
3/4C milk, warmed
1 large egg
3 tbs light brown sugar
2 tbs butter, melted
1 tablespoon vanilla extract
1 tsp ground cinnamon
1/4 tsp salt

  1. Preheat oven to 300 degrees F.
  2. Place the slices of bread on a wire rack set in a rimmed baking sheet.
  3. Bake 16 minutes, flipping halfway through cooking, until almost dry throughout.
  4. Remove and let cool 5 minutes.
  5. Whisk milk, egg yolks, sugar, melted butter, vanilla, cinnamon, and salt in a large shallow bowl.
  6. Soak bread in milk mixture until saturated but not falling apart, about 20 seconds each side.
  7. Using a slotted spatula pick up one slice at a time allowing excess milk mixture to drip off.
  8. Spray large pan with cooking spray or melt some butter on it.
  9. Heat pan over medium heat.
  10. Use a slotted spatula to transfer slices of bread to the pan.
  11. Cook until golden brown, 3 to 4 minutes.
  12. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer.
  13. Serve warm.
  14. Enjoy!

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