Sourdough French toast is a twist on traditional French toast by using sourdough bread, and it tastes even more delicious than you would expect!
For the toast:
For balsamic vinegar caramel:
For the vanilla whipped cream:
* If needed, please refer to Baking Conversion Charts.
The day before, take out the slices of sourdough bread in the open air to stale.
The following day, in a large deep dish with a flat bottom, beat eggs in an omelet with sugar, then add cream and milk. Dip the sourdough slices in the milk and egg mixture and soak for 2 minutes.
Heat a pan with a non-stick coating. Make sure the pan is hot: the bread slices need to start cooking as soon as you place them on the pan surface. Once the skillet is hot, reduce to medium-low heat and melt a pat of butter in the pan. Fry the first slice of bread in the heated skillet and cook for 2-3 minutes or until golden brown. Then flip it with a flexible turner and cook another side for 2-3 minutes. Repeat the operation with the remaining pieces. Extra tip: Don't cook bread too quickly; use the medium heat for cooking it correctly. To ensure even cooking, cut the butter into small pieces, adding them as you cook to avoid the bread burning.
To make balsamic vinegar caramel, pour vinegar and sugar into a saucepan. Cook the caramel for about 15 minutes over low heat until frothy. Remove from heat and let it cool completely.
To make the whipped cream, place the stand mixer bowl and the whisk attachment in the freezer for a few minutes. Place whipping cream, mascarpone, sugar, and scraped seeds of vanilla bean in the bowl. Whisk until you obtain a whipped cream.
For serving, place a slice of sourdough on the plate, and add a generous spoonful of vanilla whipped cream. Extra tip: Make sure the toast isn't hot before garnishing with whipped cream. Drizzle with the balsamic caramel, garnish with fresh red fruits, and serve immediately.
Keywords: sourdough French toast, French toast with sourdough bread