Bread… it’s been a while! I used to have a bit of a lover affair going with toast. Slices of toast were funnily enough one of my safe foods when I suffered from an eating disorder, even on some of my worst days. Granted it had to be super thin cut, ideally Brennan’s Bread so the ingredients would be consistent and served only with 5g of Weight Watchers jam per slice…it was a little dyer.
Recently after years of avoiding gluten I’ve reintroduced in some less processed forms, including sourdough bread on occasion. I love a slice or two of sourdough, Rye is my current favourite, served with real deal Irish butter and scrambled eggs. It’s become a Sunday evening ritual when at home, and of course when sourdough is on hand.
French toast for me has to be made with thick cut bread, served with maple syrup, berries of choice, dairy free yogurt, some form of nut butter, in this instance the new Meridian Foods Rich Roast Peanut Butter and just be generally pretty and indulgent to the eye. Indulgence doesn’t need to be reserved for a special occasion, that’s what for me created unnecessary restriction, a terrible relationship with food and also this fear of those special occasions and the uncontrollable feelings I would then have around foods that I neglected to eat year round.
French toast of a Monday morning…yes please!!!
This recipe can be higher in protein or higher in fat depending on your preference…I like to use a mixture of a whole egg and egg whites with oat milk, ideally the one with a little bit of fat added for creaminess sake. I went with Coyo Vanilla Coconut Yogurt on top as you do… crispy round the edges, soft and supple in the middle, sourdough is just made for French toast if you ask me. A heavenly bite.
Sourdough French ToastPrint Recipe
- 1 - 2 thick cut slices of Sourdough Bread
- 125ml oat milk
- 1 large egg*
- 60ml egg whites*
- 1/2 tsp vanilla extract
- 1/2 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/2 tbsp butter or coconut oil for cooking
- Yogurt, nut butter, maple syrup, nuts, berries etc... to serve
Mix together oat milk through to cinnamon in a large wide shallow bowl, big enough to accommodate the bread slices! I slice mine in half so that they fit in nicely to both the bowl and pan.
Leave the bread to sit in the mixture for 10 minutes, flipping half way through.
Melt the butter or oil in a hot pan.
Place the bread in the pan and cook for 3 - 4 minutes without moving. Check underneath to see how golden it is after 3. Flip and cook for 3 - 4 minutes more.
Serve stacked with all the toppings your heart desires!
You can also use 2 large eggs or all egg whites (125ml).