This version of french toast makes use of sourdough bread with its wonderful and rich tartness, pairing it against a sweetness provided by maple syrup. I find that grade B maple syrup offers a more complex flavor for a better price than grade A maple syrup, and recommend it in this and in other recipes (mmm … sprouted spelt shortbread.) Of course, one could omit maple syrup entirely from this recipe and serve it unsweetened, perhaps paired only with fruit and fresh cream for an equally charming breakfast.