Instead, I bring you another weekend breakfast treasure: sourdough french toast. Sourdough bread is one of my husband's favorite foods. He is originally from northern California, and when we head that way to visit his family, a stop in San Francisco is a must. We love taking a stroll down to the Boudin sourdough factory, grabbing a loaf and some cheese, and sitting on the waterfront to enjoy our snack. Of course, it also makes a great companion on the next leg of our trip - wine country. Sourdough + cheese + wine tasting = a great way to spend a beautiful California afternoon.
While the sourdough bread from our local grocery store isn't quite the same as Boudin, it's still a fun reminder of our trips out west. I wanted to do something fun with a recent loaf that I purchased, and this seemed like a delicious idea. Someday I will make the leap and try making homemade sourdough, but for now our local bakery bread works just fine!
Sourdough is a great choice for french toast because the bread itself carries so much great flavor. Just a touch of cinnamon and nutmeg is used to enhance the natural beauty of sourdough.
Sourdough French Toast
Source: Slightly adapted from Napa Farmhouse
Yield: Serves 4
Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- 1 loaf dense sourdough bread
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons whole wheat flour
- 1 teaspoon honey
- 1 pinch kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1-2 tablespoons butter, plus more as needed
- pure maple syrup, for serving
- fruit, for serving
- Cut the sourdough into four 1-inch thick slices, then cut each slice in half, diagonally. Reserve the rest of the loaf for another use.
- In a shallow dish, whisk together eggs, milk, flour, honey, salt, and spices.
- Heat enough butter in a large skillet so that it coats the surface (larger skillet would need more butter).
- Dip slices of bread in egg mixture, coating both sides, and then add to skillet. Cook until golden brown on both sides.
- Serve immediately, with maple syrup and fruit.