CoUNTRY SOURDOUGH FRENCH TOAST

Our Country Sourdough is made from a blend of organic rye, wholemeal, and white flour, giving the naturally complex taste of sourdough an added depth and heartiness that makes for an extraordinary french toast. The savoury profile of this bread compliments the sweetness of a french toast custard for a leveled-up version of the breakfast. And because the loaf is naturally sturdy, the slices should be soaked overnight, allowing the rich vanilla custard to soften the bread and bring out more of the sourdough tang. Pick up a loaf and give this recipe a shot (we promise you’ll love it).

Makes 8 pieces

Active Time: 30 mins

Total Time: 8 hours, 30 mins (includes overnight soak)

Equipment: large mixing bowl, 2 baking dishes, large frying pan

YOU’LL NEED:

6 eggs

1 ½ cups (365 ml) cream

¼ cup (50 g) caster sugar

1 Tbsp. vanilla bean paste 

¼ tsp ground cinnamon

¼ tsp. salt

Pinch nutmeg

8 slices (2-cm thick) Grizzly Country Sourdough 

Butter, for pan frying 

Maple syrup, for serving

METHOD:

In a large mixing bowl, whisk together the eggs, cream, sugar, vanilla, cinnamon, salt, and nutmeg until thoroughly combined and the sugar is dissolved. 

Place bread slices in two baking dishes, laying slices in a single layer and pouring custard over slices. Cover and refrigerate overnight, flipping the slices over in the custard after an hour. 

In a large frying pan, melt butter over medium-low heat (it’s important to cook the french toast over medium-low because any higher heat will burn the sugar in the custard before the inside can cook through). Pan fry no more than 3 pieces at a time, flipping each piece when the first side is well-browned, about 2 to 3 minutes. Cook the other side until browned as well. Repeat with remaining custard soaked slices, buttering the pan as needed to prevent sticking.

Serve warm with maple syrup.