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I got an idea one day when I
was in a Cracker Barrel restaurant eating breakfast. They
had sourdough French toast and it was the best French
toast I'd had, so I wanted to re-create the recipe at
home.
I haven't gotten this down
to a recipe with exact measurements, but I usually use:
Pepperidge Farmhouse
Sourdough bread slices about 1 to 1 1/2 or so cups of milk
1 or 2 egg whites (or the whole egg, if you prefer)
cinnamon and/or sugar (optional)
Mix the milk, egg whites,
and cinnamon and/or sugar together. Place both sides of
each bread slice into the mixture to saturate the bread.
Most of the time I use Pam
cooking spray to butter the pan, because it's easier and
quicker for me to just spray every time to keep it from
sticking. But if you prefer butter or margarine, that's
fine too.
The first slice you should
cook for a few minutes on each side. Then with the other
slices, after the pan has had a chance to really get hot,
it only takes a couple of minutes each side to get it
brown.
Depending on how much of
the milk and egg mixture you let sink into each slice, it
can make from 4-8 sourdough slices. I like to use
strawberry syrup, but you can use any syrup you like. You
can even make your own syrup by mixing two cups of sugar,
one cup or water, a teaspoon of vanilla extract and
whatever flavoring (strawberry, blueberry, cherry) you
want. Bring it to a boil, then lower the heat and let it
simmer for about five minutes.
For thicker syrup, you can
add clear Karo syrup, too.
And to finish it all off,
you can add a couple of (big) spoonfuls of Cool Whip (or
any whipped cream) on top. Yummy.
Enjoy!
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