|Kaluha and Sourdough French Toast|
D knows I have a Bread addiction but I'm also a Bread snob. No airy tasteless bread for me! That's why I love the idea and flavour of Sourdough, mmmm. It adds a nice tangy, hominess to French Toast. It's like the way it was meant to be, a use for leftover bread. D bought the round the day before and sliced it 1inch thick and left it in a slightly open paper bag over night. I ate the butts for dinner. I didn't even asked where the middle went. Odd.
Birthday Kaluha and Raspberry Sourdough French Toast
1 T Kaluha (optional, Vanilla Extract is cool too but only 1 t)
Rind of half an Orange
1 T Sugar
1 Vanilla Pod, scraped (optional, we just have a bucket load from a holiday in Bali)
4 thick slices Sourdough Bread
1/2 c fresh Raspberries
Warm Maple Syrup (real stuff, not brown, maple flavoured sugar syrup in a plastic, lady shaped bottle)
Slice and leave the bread out overnight. Letting the Bread go stale a bit will prevent it from sopping up the Custard like a sponge and dissolving.
Whisk all the Eggs, Milk, Sugar, Vanilla, and Kaluha together in a shallow baking dish that is not too big but can fit two slices of bread at least.
Heat a nonstick pan on Medium with a pat of Butter.
Let the bread soak for 20 seconds on each side. Lift carefully and let the excess fall away and place in the pan. Let cook for a couple minutes on each side. It should be golden brown before flipping. It should puff slightly.
The texture you're looking for is a crispy exterior and a light, fluffy, custardy interior like moister Bread Pudding. Dust with Icing Sugar and serve with Raspberries and Maple Syrup....MMMMMM
Happy Birthday to me!