This recipe transforms leftover sourdough bread into a delectable breakfast treat! This recipe is all about what’s already in the fridge – eggs, milk, a touch of sweet honey, and a hint of vanilla – and creating the most comforting, golden French toast you can imagine. It’s perfect for a lazy Sunday morning or, honestly, any day you want to treat yourself. Don’t you worry, it’s super easy, and you can totally make it your own with your favorite toppings.
Ingredients
- 2 Slices of Sourdough Bread (1″ thick)
- 4 Organic Pasture-Raised Eggs
- 1 c Raw Milk
- 1.5 tbsp Raw Wild Flower Honey
- 1/2 tsp Organic Vanilla Extract
- A pinch of Redmond Real Salt
Instructions
- Prepare the Batter – In a shallow dish or bowl, whisk together the eggs, milk, honey, and vanilla extract until well combined.
- Soak the Bread – Dip each slice of sourdough bread into the egg mixture, ensuring both sides are thoroughly coated. Allow the bread to soak overnight or for up to 24 hours. This will make the French toast soft and delicious. Soak the bread for 2 minutes per side if you don’t have time.
- Cook the French Toast – Heat a skillet or griddle over low heat. Melt a tablespoon of butter in the skillet. Place the soaked bread slices onto the warmed skillet. Put a lid on and cook for 5-10 minutes (depending on the thickness) or until golden brown. Flip and cook for another 5-10 minutes with a lid on. Nice and slow cooking is the key to making fluffy French toast!
- Serve – Remove the French toast from the skillet. Top with your favorite toppings, such as berries, whipped cream, powdered sugar, maple syrup, etc, and enjoy while it’s warm!
Tips & Notes
- For a richer flavor, you can substitute part of the milk with heavy cream. I find 2 tbsp of heavy cream is perfect for my liking!
- For a sweeter French toast, you can add more honey to the batter.
- Add a pinch of cinnamon or nutmeg.
- The longer the soaking time is, the less “bready” the French toast will be, but be aware that it will be easier to fall apart.
- For a crispier outside, turn up the heat to medium-high 5 minutes after you flip the French toast.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Place the French toast on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the French toast to a freezer-safe bag or container. Store in the freezer for up to 2 months.
Reheating: Reheat in a pan over low heat with butter.
To reheat frozen French toast, you can reheat it in a toaster, in an oven set at 350°F (175°C), or in a skillet directly from frozen; it may take a little longer to reheat from a frozen state.
