Sourdough journey

I recently started experimenting with sourdough beyond just baking bread, and one of my favorite discoveries has been sourdough French toast. Using day-old sourdough bread gives a wonderful texture that holds up well when soaked in the custard mixture, enhancing the flavor with its tangy notes. To make the custard, I mix heavy whipping cream—which provides a rich, creamy base—with eggs, cinnamon, and a touch of vanilla extract. The heavy whipping cream I used was ultra pasteurized Grade A from Food Lion, which worked beautifully to create a smooth custard. After soaking the sourdough slices in the custard for a few minutes, I cook them on a buttered skillet until golden brown on both sides. The cinnamon adds warmth and complements the natural sourness of the bread perfectly. Topping the French toast with fresh berries, a drizzle of maple syrup, or even a dusting of powdered sugar turns it into a delightful breakfast treat. What I love most about this recipe is how versatile it is. You can use leftover sourdough bread from your baking adventures, reducing waste and adding a delicious twist to your morning routine. Plus, the combination of sourdough’s unique flavor and the creamy custard makes each bite extra special. This easy sourdough French toast has become a weekend favorite in my home, and I highly recommend giving it a try if you want to elevate your breakfast game while enjoying the benefits of homemade sourdough.