by Kori Puckett
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!
This article provided by Kori Puckett, publisher of 300+ delicious, old fashioned, homemade dessert recipes at http://www.VintageSweetTreats.com.
|
