French toast
Ingredients:
Sourdough bread
1 cup
half-and-half
1 cup milk (feel free to substitute for a non dairy milk)
3 large pasture raised eggs
1/4 cup brown sugar (can sub for coconut sugar)
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon
kosher salt (just fill up half of your 1/4 teaspoon measuring spoon)
4 tablespoons butter, divided up
For topping: maple syrup, whipped cream, fresh berries
Directions:
Cut sourdough loaf into equal slices and lightly toast.
Place half-and-half, large eggs, brown sugar, vanilla extract, ground cinnamon, and kosher salt in a large bowl and whisk until smooth and no streaks of yolk remain. Pour mixture into a bowl that you can easily soak the bread slices in.
Soak the bread in the milk mixture and soak, flipping once, until moistened but not falling apart, about 10 seconds per side
Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 3 slices of the bread in a single layer and cook until the bottoms are golden-brown and crispy, 3 to 4 minutes.
Flip and cook until the second side is browned, 2 to 3 minutes more. Transfer to a serving plate.
*Tip: If you’re looking for a richer french toast, you can double dip the toast. Turn the oven to 350 degrees. Dip the french toast on both sides and then place on a greased parchment lined cookie sheet. Cook for 18-20 minutes and then let the bread completely cool. Dip again, and then go to step 4.
