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Whole Grain Sourdough French Toast Wedges: Hearty & Delicious Recipe
I first came up with this recipe merely as a way to use the extra bread I carve out of a whole loaf for my Lamb & Olive Stuffed Sourdough recipe. It's really rather fitting, since the original French term is pain perdu, meaning "lost bread" as in lost for any other use. Now, however, I'm sometimes tempted to make the lamb dish just for the leftover bread I need to made this French Toast!
You needn't go to such extremes. You can get the same effect by trimmng the crust off your favorite round whole wheat sourdough loaf and cutting it into thick wedge shaped slices. Be sure to cut the crust off to let in the eggy goodness around the edges. Marry it with the classics: pure organic maple syrup, sausage or bacon (veggie if you prefer), fruit, and a steaming cup of coffee, but don't forget that it's pretty hearty on its own, so you won't need a lot of sides.
- 2 thick slices of day old* whole wheat sourdough, crusts removed
- 1 cup (250 dl) milk
- 1 egg
- 1 teaspoon cinnamon
- butter to taste
- syrup to taste
- Whisk together milk, egg and cinnamon.
- Put bread slices in a similarly sized container for which you have a tight fitting lid.
- Pour egg & milk mixture over the bread. Turn bread over a few times, leaving for a few moments with each turn. If your bread is really dry, jab it through several times with a fork, just be careful not to break it.
- Put the lid on and shake the bread gently to cover it well. Let it sit for a few minutes while you heat a non-stick skillet, with or without butter as you prefer.
- Shake again. Gently test with a spoon to make sure it's soaked through and through.
- Carefully place eggy bread on the skillet. Careful, it may fall apart, so use a spatula.
- Using a fork, create a little well in the center and pour in remaining milk and egg mixture.
- Cook over moderately low heat to ensure it doesn't end up too brown on the outside and mushy on the inside. When it is nicely browned on the first side and has started to set in the middle, turn over and cook on other side. How long this takes will depend on how thick your slices are...
French Toast Tips
*To achieve the sought after stale texture without the stale taste, simply leave the bread out over night on a cake rack or somewhere where the air circulates around it. If you forget, you can also stick in a very low oven. "Defrost" does a pretty good job. This is true for any other bread you want to make French Toast with.
More eggs are not the trick, milk is. This is something it took me years to figure out. It's the milk that carries the egg down into the interstices of the bread and gives you eggy French Toast. If the egg/milk ratio is too high, it just won't reach as far into the interior.
For Added Luxury...
One tempting addition if you can find it would be French salt-flake butter, made from the top crust of sea salt that forms on the heap as it dries. This gives the dish a slightly salty bite that makes it deliciously sweet and savory. For extra Frenchy flare, serve it with maple syrup from Quebec...
If you like French toast, check out these tantalizing recipes too
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Try this Tahitian Vanilla and Macadamia Nut French Toast with Coconut Syrup for breakfast this weekend! It's so delicious, and satisfying, that you'll want to have it for breakfast every morning! You could even make a dessert out this french toast! I