It’s Monday and I’m going to tell you about what you should have made for your ma yesterday, if you didn’t make her any Chipotle Pulled Pork Tacos. It’s this. Luxury Maple Sourdough French Toast. The very best sourdough bread you can get your hands on, sliced thick, absolutely drenched in luscious custard, browned in butter, and served with a swathe of tart raspberry sauce. Ice cream optional, but highly recommended.
I hope I’m not alone in feeling that this breakfast deserves the ‘luxury’ moniker. A high quality loaf of sourdough on it’s own always feels like a major luxury for me. Not least because I can’t even approach the goodness of my local baker’s classic sourdough at home. No, sweet breads I can do, but real, super-hydrated sourdoughs are beyond me. I tried once, and ended up with the densest brick of sadness ever. So if I’m going to do anything with a slice of my almost-burnt, light, crusty sourdough loaf, other than slather it with cultured butter and eat it, it’s gotta be worth it.
Maple scented custard bath? Worth it. I guess, if it sounds good enough for me to get into, it’s good enough for my beloved loaf. I take thick, spongy slices, and soak them in a simple custard of eggs, milk and maple syrup until they are totally soused in the mix. Then they go into a foamy puddle of melted butter in a medium heat cast iron pan. Short side note here: cast iron pans are the tits. They make the best french toast, no contest. Are you a cast iron fan? I know some people find them hard to love.
While my fat and sassy slices are browning in the pan, I like to make a quick raspberry sauce, just by bunging a cup or so of frozen raspberries into a pan with some powdered sugar and a squeeze of lemon. Smoky-sourdough slices of custardy toast, topped with a pile of tangy-sweet raspberry sauce really can’t be improved upon. But depending on just how luxurious you need your game to be, you can slam a scoop of vanilla ice cream on there. I won’t judge you. Just kidding – I’ll judge you to be a baller.
- 4 thick slices good quality sourdough bread
- 3 eggs
- ⅔ cup (185ml) milk
- ¼ cup (60ml) maple syrup
- butter, for frying
- 1 cup frozen raspberries
- 2 tbsp powdered sugar
- 1 tbsp lemon juice
- Slice the sourdough and set aside. Whisk the eggs, milk and maple together in a large, shallow bowl. Add the sourdough slices, and soak for a good 5-10 minutes, turning them occasionally.
- Melt about a teaspoon of butter in a cast iron pan (or any non-stick frying pan) over a medium heat, and add one of the soaked slices. Cook for about 1 minute per side, or until golden brown and cooked through. Keep warm in a low oven, if you're worried about the temperature, or just put them on a plate and tent with foil. Keep going, with extra butter in the pan as needed, until all the slices are cooked.
- To make the raspberry sauce, place the raspberries, sugar and lemon into a small saucepan and place over a low heat, stirring occasionally until the raspberries just begin to break down.
- Serve the french toast with the raspberry sauce, and a scoop of vanilla ice cream if ya nasty.