frenchtoast with sourdough bread

frenchtoast with sourdough bread

frenchtoast with sourdough bread

hello everyone. welcome to solsarin.com. today, I want to talk about “frenchtoast with sourdough bread”.

what is french toast?

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. Alternative names and variants include “eggy bread”, “Bombay toast”, “gypsy toast”, and “poor knights” (of Windsor).

When French toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be
topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally
fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

frenchtoast with sourdough bread
frenchtoast with sourdough bread

Preparation of french toast

Slices of bread are
soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Already sliced or artisan loaves cut to 3/4 to 1″ thick are frequently
used as the bread of choice. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then
fried in butter or olive oil until browned and cooked through. Day-old bread is often
used, both for its thrift and because it will soak up more egg mixture without falling apart.

The cooked slices may be
served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit, and/or maple syrup.

Variations of french toast

According to the Compleat Cook (1659) as quoted in the OED, the bread was dipped in milk only, with the egg mixture added afterwards.

Alternatively, the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.

International versions of french toast

Brazil and Portugal

In both Portugal and Brazil, rabanadas are a traditional Christmas dessert. Many recipes often use Tinto or Port wine.

Denmark

In Denmark, Arme Riddere (Poor Knights) is a sweet breakfast dish, that can also be eaten as an afternoon treat or evening dessert. The Danish version of this dish uses sugar with cinnamon, instead of plain sugar.

France

In France, pain perdu has a wide range of regional variations.

Georgia

In Georgia it is known as kikliko. It is a popular dish eaten for brunch or breakfast and is almost always served as a savory dish. Sometimes different kinds of cheese are also combined.

Germany

In Germany, Arme Ritter (Poor Knights) or Pofesen are at least known since the 14th century.

Hong Kong

Hong Kong-style French toast is typically
prepared by combining multiple slices of bread with peanut butter or fruit jam filling, then dipping in beaten egg and deep frying. It is
served with butter, and topped with golden syrup or honey. It is a typical offering in Hong Kong teahouses. Other types of filling that can be found are meat floss, kaya jam, ham, or beef satay.

India

In India, Bombay toast is a dish sold on the “streets of Mumbai” by hawkers and vendors, Bombay toast is also called Sweet French Bread.

Norway

In Norway, Arme Riddere (Poor Knights). Once only a dessert dish, it is now
eaten for brunch or breakfast. Most common spices are cinnamon and cardamom.

Romania

In Romania it is
known as frigănele and, almost always, served as a savory dish, and, often enough, without milk, although milk can be
requested at most dinners.

Singapore

French toast is a familiar menu item in the hawker centres of Singapore, where it is often part of a breakfast set with soft boiled eggs or coconut jam (kaya).

Spain

Torrija is a similar recipe traditionally prepared in Spain for Lent and Holy Week. It is usually made by soaking stale bread in milk or wine with honey and spices. It is
dipped in beaten egg and fried with olive oil. This cooking technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside. It is often sprinkled with cinnamon as a final touch.

frenchtoast with sourdough bread
frenchtoast with sourdough bread

The Netherlands

In The Netherlands French Toast is called wentelteefjesverloren brood (lost bread) or gewonnen brood (reclaimed bread). It is a sweet breakfast dish, that can also be eaten as an afternoon treat or evening dessert. The Dutch version of this dish often uses sugar with cinnamon, instead of plain sugar. Wentelteefjes are often associated with childhood where a grandmother provides her grandchildren with a luxury special sweet breakfast on special occasions.

United Kingdom

In the UK, it is commonly known as eggy bread or Gypsy toast and is served as both a sweet and as a savory dish.

United States

French toast was popularly
served in railroad dining cars of the early and mid-20th century. The Santa Fe was especially
known for its French toast, and most of the railroads provided recipes of these and other dining car offerings to the public as a promotional feature.

New Orleans

In New Orleans Louisiana Creole cuisine, French toast is
known as pain perdu and is most commonly
served as a breakfast dish. The recipe calls for New Orleans-style French bread; the batter is an egg-based custard that may include spirits. Common toppings include cane syrup, strongly flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional.

frenchtoast with sourdough bread recipe

This recipe for frenchtoast with sourdough bread is perfect for using up any leftover, stale sourdough. You can make this for breakfast, brunch or dessert, it’s up to you!

Sweet or Savoury frenchtoast with sourdough bread

I grew up enjoying savoury frenchtoast with sourdough bread, also known as eggy bread, which was basically the same as the sweet version, except salt and pepper was
used instead of vanilla and cinnamon.

Sweet or American style french toast is a fairly new addition to our weekend breakfasts. And honestly, I love it! It’s a bit of a treat, so we tend to have it at the weekend or for a special occasion breakfast, like Valentine’s Day!

Why This Recipe Works?

Sourdough – sourdough bread is a sturdier bread, you can slice it nice and thick which is perfect for French Toast. It’s also slightly healthier than regular sliced bread.

Less Sugar – most recipes call for adding sugar to the eggs, I prefer to use less sugar. You can control how much you want to add when you add toppings like maple syrup or powdered sugar.

It’s super simple – no fancy ingredients and you have a tasty indulgent breakfast!

Great for using up stale sourdough – I hate wasting food, stale sourdough can be really dry so this is perfect for using up stale sourdough.

What You’ll Need

Stale Sourdough – two-day or three-day-old sourdough is perfect for this.

Eggs – four free-range eggs are perfect for making enough for 4 people.

Milk and cream – to make this french toast nice and rich I add full-fat milk and a little double/heavy cream

Spices – cinnamon, nutmeg and vanilla are perfect for this dish

Butter – this really is the best thing to cook your French toast in!

frenchtoast with sourdough bread
frenchtoast with sourdough bread

How To Make frenchtoast with sourdough bread?

Prepare the batter. Whisk together the eggs, milk, cream and spices.

Soak the bread. Pour the egg mixture into a casserole dish then add slices of sourdough. Leave the bread in the egg mixture for a little while to soak up the egg mixture then turn the slices over to repeat.

Cook the bread. Cook the eggy bread in butter until golden brown. Do this in batches and keep them warm in the oven until they are all cooked.

Tips For Making The Best frenchtoast with sourdough bread

This recipe calls for stale sourdough. Bread that is 2 or 3 days old is perfect!

Slice the bread nice and thick. I cut my bread roughly 2.5cm/1 inch thick.

Leave it to soak. This sourdough will need more of a soak than regular bread because it’s thicker.

Use real butter. Cook the eggy bread in butter to get the gorgeous golden brown colour! I always use real butter, the salted Irish kind!

Always check stale bread. Always check for mould, if you see any mould at all do not use it!

Keep them warm in the oven. I can get about 2 -3 slices of bread on my skillet, depending on the size of your skillet you will have to cook these in batches. So I keep them warm in the oven until they are all cooked and I’m ready to serve them. Place the cooked toast on a baking tray in a warm oven. 90C/195F should keep them warm.

How To Serve frenchtoast with sourdough bread?

We usually have this with some kind of fruit, fresh blueberries and strawberries are perfect. Sliced banana and raspberries are great too. We always serve this with a generous drizzle of maple syrup or honey. If we have this for dessert then I will give the toast a light dusting of icing/powdered sugar. My daughter loves this for dessert and has it with a scoop of vanilla ice cream.

Can I Freeze frenchtoast with sourdough bread?

Yes, you freeze this french toast. Place the cooked and cooled toast in a single layer in a freezer bag, label, and store for up to 3 months. You can reheat them by heating them in the microwave or reheat them in the oven until piping hot.

How Can I Store Any Leftovers?

You can store any leftover cooked and cooled French toast in an airtight container in the refrigerator for 1 day. Reheat it on the hob with butter.

Ingredients

8 slices of sourdough bread cut into thick slices

4 medium eggs

100 ml milk (½ a cup) full-fat

2 ½ tbsp double cream/heavy cream

1 tsp vanilla extract

1 ½ tsp cinnamon

¼ tsp ground nutmeg

30 g butter (2 tbsp) more if you need it

For Serving

Maple Syrup

Berries of your choice we love blueberries and strawberries with this.

1 tsp Icing sugar/powdered/ confectioner’s sugar optional

Butter optional

frenchtoast with sourdough bread
frenchtoast with sourdough bread

Instructions

Preheat the oven to 90C/195F. Have a baking tray ready.
Add the milk, eggs, spice and cream to a large jug, Using a balloon whisk, whisk everything together. Pour the egg mixture into a casserole dish.
Slice the sourdough into thick slices. Roughly 2.5cm/1 inch thick.
Depending on the size of your casserole dish and the size of your bread, place 2 or 4 slices of bread into the egg mixture. Leave the bread to soak up the egg mixture for about 3 minutes then flip it and leave the other side to soak for another 3 minutes.
While the bread is soaking heat the butter in a skillet or non-stick pan.
Once the butter is
melted add 2 slices of the soaked bread to the pan. Leave to cook until the bottom is golden, about 2 minutes.
Flip the bread and cook the other side until it is golden also, it may need another 2 minutes.
If the bread is getting too dark turn down the heat.
Transfer the toast to the tray in the oven to keep warm. Cook the remaining bread, repeating soaking and cooking for each slice.
Serve warm with maple syrup, butter, berries and a little dusting of icing sugar/ confectioners sugar.

Notes

Bread This recipe calls for stale sourdough. Bread that is 2 or 3 days old is perfect. Sliced into thick slices of roughly 2.5cm/1 inch thick.

Soaking Time – As I’m using sourdough for this recipe you will need to leave the bread to soak slightly longer than you would if you were using regular sliced bread.

Eggs – I used medium eggs for this recipe.

Milk and Cream – I use full-fat milk and double/heavy cream for the batter which results in a rich eggy French toast.

Butter – I use real, salted butter to cook this, it will give you the best results.

Skillet Size – I don’t like to overcrowd the pan when cooking this so I tend to do 2-3 slices of toast at a time. I recommend keeping the toast warm in a preheated oven until it is all cooked.

Freezing and Storing – You can freeze this dish, cook the toast leave it to cool then transfer to a freezer bag, keep the toast in a single layer. Label and store for up to 3 months. You can reheat them by heating them in the microwave or reheat them in the oven until piping hot. You can store any leftover toast in the fridge for a day.

Nutritional Information – All nutritional information is approximate and is
calculated using an online nutrition tool. It is based on one serving and does not include toppings.

Measurements – I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.

Nutrition

Calories: 379kcal | Carbohydrates: 38.8g | Protein: 14.2g | Fat: 18.5g | Saturated Fat: 6.1g | Cholesterol: 183mg | Sodium: 534mg | Potassium: 148mg | Fiber: 2g | Sugar: 3.3g | Calcium: 94mg | Iron: 3mg
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