Sourdough French Toast
My dear Sourdoughmaniacs,
Having left over sourdough bread which turned a bit dry? Hard to imagine, I know (is that even possible, you may ask), but I tell you …
I have just the thing needed to fix it: the recipe for sourdough French toast.
For 4 very hungry rumbling bellies you’ll need:
?12 pieces of 1- or 2-days old sourdough bread (ideally white, half-white or mixed)
? 3 whole eggs
? 200 g milk
? 4 pinches of salt
?1 teaspoon of vanilla extract (for sweet French toast)
To bake with: a bit of butter or oil
- In a bowl whisk the eggs, salt, and milk until thoroughly combined. If you are making sweet French toast, add in the vanilla extract as well.
- Dip the bread into the batter twice for the best result, especially if it is already a bit older and dryer.
- Then slowly fry the soaked slices on both sides on a medium high heat in a well oiled or buttered skillet.
- The toast is ready when it is wonderfully golden brown.
- After baking, let the French toast slices rest on a paper towel for a few seconds to soak up excess oil.
- Serve the toast slices hot and without any toppings if you are going for a savory option.
If you enjoy them sweet, dust them with powdered sugar and top with seasonal fruits, jam, butter, whipped cream, or spread of choice.
Yours truly fermented,
p.s. This recipe was created in collaboration with SPAR Slovenia.