Sourdough French Toast
French Toast: bread dipped in a milk-and-egg mixture, spiced with cinnamon and vanilla, and then toasted in a buttered skillet. French Toast is a cherished food from my childhood. It requires almost no preparation time, and makes a wonderful special breakfast on a weekend morning.
This recipe is based on my mom's french toast, although I make it with sourdough bread. Did you know that real, un-yeasted sourdough has a beneficial affect on blood sugar compared to non-sourdough bread?
Sourdough French Toast
Prep time: 4 minutes
Cook time: 6 minutes
Total time: 10 minutes
2 eggs, preferably from pastured hens
1/2 cup whole milk
1/2 tsp cinnamon, preferably Ceylon cinnamon*
1/2 tsp vanilla extract
one pinch of fine-ground Celtic sea salt
6 slices sourdough bread
2-3 Tb butter, preferably nutrient-dense butter
Organic real maple syrup**, for drizzling
Combine the eggs, milk, cinnamon, vanilla. and salt in a pie plate (or other wide-bottomed dish). Use a fork to mix it all together well.
Heat a large heavy-bottomed skillet over medium heat. I like to cook this recipe in a cast iron skillet.
Meanwhile, dip the bread in the milk mixture, then flip it and dip the other side. Make sure to let the bread soak up a nice amount of the liquid.
Melt about a scant tablespoon of butter in the skillet, making sure the bottom of the skillet is well-coated with butter.
Place two slices of bread into the skillet and cook until lightly browned. Flip the bread over and cook the other side.
Meanwhile, dip two more pieces of bread in the milk mixture. Cook in the same way as the previous two pieces of bread.
Serve and enjoy! If desired, top the French Toast with more butter, plus a drizzle of real maple syrup. Sweetened whipped cream is another nice topping for this French Toast.
*I like to use Frontier brand spices because they are organic and not irradiated.
**Imitation maple syrups are generally filled with high-fructose corn syrup, which is linked to weight gain, liver disease, and leaky gut, among other diseases. And non-organic maple syrup may be processed with formaldehyde! I use real, organic maple syrup only.
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