Sourdough French Toast

by Kim Post Watson

INGREDIENTS

½ loaf 2-5 day old whole-grain sourdough bread

5 eggs

½ C milk

3 apples or pears or a mixture of both

3 T raisins or currants

2 t cinnamon

1 t cardamom

½ C butter

½ C or more toasted nuts (pecan, walnut, almond or pine nuts all tasty)

Maple syrup

METHOD

  1. Slice bread into ¾” slices

  2. Beat eggs, milk and half the spices together and pour into a large flat pan. Put the slices in, poke holes in them, flip over and leave to soak up the egg mixture. Don’t worry if the bread breaks, throw it all in the eggs to soak. Leave for at least 15 minutes and up to an hour. Flip or poke periodically so it keeps soaking.

  3. Core and slice the fruit. Melt 3 T of butter, add the fruit and saute until the fruit starts to soften. Add the raisins, 4 T of syrup and the rest of the spices. Stir to coat, and turn off the pan, leaving it on the stove to stay warm.

  4. Heat oven to 300 F.

  5. Heat a skillet over medium heat and melt some butter in the bottom. When it’s sizzling, cook the slices of bread until golden brown. Remove and place on a sheet in the oven to continue cooking through. Cover to keep from drying out.

  6. To serve, tear the slices into chunks and heap on the plate. Pour fruit mixture over the top and sprinkle with toasted nuts. Pass additional maple syrup.