Sourdough French Toast
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.
Servings: 6 servings
Calories: 465kcal
Ingredients
- 12 slices sourdough bread
- 6 eggs beaten
- ½ cup whole milk
- 2 tablespoons Grade A dark maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon ground ceylon cinnamon
- ½ teaspoon fine sea salt
- ghee for frying
Instructions
- Line a baking dish with six to eight slices whole grain sourdough bread cut ½-inch thick.
- In a separate bowl, whisk grade beaten eggs, whole milk and maple syrup together with cinnamon, vanilla extract and a dash unrefined sea salt until thoroughly combined.
- Pour the seasoned and sweeten egg mixture over the sliced sourdough bread and allow the slices to soak for about five to ten minutes.
- In the meantime, heat a tablespoon of the clarified butter in a skillet over a medium-high flame until it melts, then reduce the heat to medium before gently adding soaked bread into the hot fat.
- Gently fry the bread on one side for about two minutes, or until it browns, then flip it to fry the other side for two minutes or so.
- Plate and serve hot with nuts, fruit, maple syrup, honey, yogurt or cream as desired.
Nutrition
Calories: 465kcal | Carbohydrates: 78g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 165mg | Sodium: 922mg | Potassium: 266mg | Fiber: 3g | Sugar: 8g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 5.4mg
