Sourdough French Toast

Who doesn’t feel fancy with a plate of French toast?! If you’re into sourdough, use your very own for this recipe…otherwise, you can grab some at the store.  Just keep in mind true unrefined sourdough should have VERY limited ingredients (no yeast or fillers).

I always like to serve with a side of eggs or sautéed veggies to balance out the sweetness and help with satiation…but you do you!!

1 pasture-raised egg, whisked

1 Tbsp nut milk

1 Tbsp coconut sugar

1/2 tsp ceylon cinnamon

1/4 tsp pumpkin pie spice

2 Tbsp Cashew Cookie Butter

1 Tbsp maple syrup

Directions

Combine the egg and milk, whisking until fluffy.

Dip bread on both sides, pressing into the liquid batter so that each part of the bread is coated.

Sprinkle coconut sugar, Ceylon cinnamon, and pumpkin pie spice on both sides of the bread.

Cook in cast iron (preferably) to get a nice crust on both sides of the toast! Butter the cast-iron generously and allow it to get warm (medium heat). Lay the toast onto it. You’ll see the egg begin to turn more opaque and the crust build and that’s when you know to flip. You can continue flipping until each side has reached desired crispiness!

Melt the coconut butter and maple syrup together — drizzle over the top or place in a small sauce dish for dipping! My kids personally like to have theirs cut into strips which they can dip into the coconut maple glaze.

Here is a printable version for your convenience:

Sourdough French Toast