Of course you can have savoury French toast, with bacon and cheese and chives, or you might go down the caramelised banana and coconut route. I’m open to all French toast preparations (let me know your favourite pairings!) But my go-to French toast assembly involves a simple soaking and topping method, using pantry and fridge staples. It makes for a super nutritious and filling meal that satisfies all my French toast cravings.
My Dad, the sourdough scientist, is pretty generous with his loaves, gifting Ben and I one of his creations oh, every other week. If we’ve already purchased a treason loaf from someone else, we’ll freeze Dad’s bread and defrost it on a Friday, ready for weekend egg-eating. Sometimes when Mum or Dad ask if we have bread in the freezer, Ben and I will look at each other and say, in brazen-faced unison, “No”…even though we clearly do. We just can’t get enough. For toast with scrambled eggs, a PB and banana snack, salad sandwiches or alongside soup or salad, there’s nothing better than Dad’s bread.
And now we have another way to eat this superb sourdough – drenched in egg and milk, fried in some butter and loaded with wholesome things that are good for a growing baby, as well as a pregnant lady who needs to concentrate and function like a normal person and a busy husband who works all.the.time. on his business (and who enjoyed a well-earned mini-golf/ice-cream date the other day). Thanks, Dad. We’re out of sourdough, by the way. No, really.
Sourdough French Toast
4 slices sourdough bread, sliced medium-thick
1 good dash of milk
Optional: 1/2 teaspoon vanilla extract
Butter for the pan
Toppings: toasted walnuts and sunflower seeds, tart Greek yoghurt, pure maple syrup and berries/jam.
1. Crack your eggs into a wide, shallow bowl. Add the milk and whisk to combine. Add the bread and soak for a good minute, turning the bread in the mixture every now and then so both sides are saturated. Depending on the size of your bowl, you may need to do this in 2 batches. Note: if your bread is on the airy/looser side, soak it for less time. If it’s sturdy and thirsty, soak it for longer.
2. Heat a generous knob of butter in a large skillet over low-medium heat (if your skillet isn’t large enough to hold all 4 pieces, cook it in 2 batches). When hot, add the soaked bread and cook until golden brown on one side (~2-3 minutes). Flip and cook on the other side until golden brown. Flip again if you want to crisp it up. If you’re feeling frisky and wanting everything golden and buttery, add a bit more butter to the pan before you flip the bread the first time. Note: you might like to add any remaining egg mixture to the pan, poured over the bread. I do.
3. Serve with toasted nuts, tart Greek yoghurt, pure maple syrup and some berries (or jam, in a pinch, as I did here).