This is French toast, elevated. Chocolate Sourdough Bread with chocolate chips, raisins and walnuts makes for a special breakfast, brunch or even dessert.
Prepare the batter: Beat the eggs lightly in a bowl with a fork, just until there are no more egg white or egg yolk clumps. Add the vanilla bean paste (or extract), nutmeg, half-and-half, salt. Beat until well combined.
Soak the bread slices for a minute or two in the batter. A heavier bread like sourdough can soak for a couple of minutes to properly absorb the batter. As they soak, preheat a skillet over med to medium-high heat.
Add two to three tablespoons of butter (for a larger skillet). You can also substitute some of the butter for a neutral oil (see note below). The pan should be hot enough that the butter sizzles when you add it to the pan. Take the bread slices, drain the excess batter, and add to the pan. If you have a large skillet you can cook four at a time, depending on the size of your slices. Cook for two to three minutes on each side. Remove from pan, arrange on a plate, sprinkle powdered sugar on top and add the toppings you like.
Bread: This recipe will work with whatever bread you have. If you happen to have chocolate sourdough, even better! I have several recipes in the archives. There's enough batter here for 8-10 1/2 inch slices of bread. If you use thicker slices, the batter may not go as far and adjust cook time accordingly.
Half-and-half: I don't like an eggy French toast so this has a little more liquid. Feel free to adjust to your liking.
Butter: You can substitute some of the butter to raise the smoke point of the cooking fat. I use only butter but watch my cooking temperature. Either way is fine.
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