4 large eggs
1 cup heavy cream or half-and-half
3 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 (1-inch thick) slices stale sourdough bread
1/4 cup (4 tablespoons) butter, divided, for cooking
Fresh berries, for serving
Maple syrup, for serving
Steps to Make It
-
Gather the ingredients.
-
Add the eggs, heavy cream or half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine.
-
Place as many slices of bread that will fit into the dish and be fully submerged in the liquid. Allow them to soak in the mixture for 3 minutes, then flip and soak another 3 minutes.
-
Meanwhile, heat a cast-iron skillet over medium heat and add 1 to 2 tablespoons of butter to the skillet. Once the butter is melted, add one or two pieces of soaked sourdough (they should fit in a single layer in the pan) and cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining butter and soaked bread.
-
Plate and top with fruit and maple syrup, as desired.
Drying Out the Bread
This recipe calls for drier bread because it will better absorb the custard before making the French toast. If your bread is not a day old, either:
- slice it and leave it out overnight on the countertop.
- toast the bread before making this recipe.
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";}}Breakfast & Brunch, Breakfast Breads
Christmas Breakfast
Cooking for One
