Sourdough French Toast With Peach Raspberry Compote вђ Smallk Instructions. add the cubed peaches and sugar to a bowl and set aside for 10 15 minutes until the juices are released. in a shallow dish, combine the milk, flour, cornstarch, maple syrup, vanilla, salt, and cinnamon and whisk together. Preheat a griddle over medium heat and melt 1 tablespoon butter. soak each side of 4 slices of bread in the egg mixture until it becomes saturated, about 15 seconds per side. place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned. repeat with the remaining butter and 4 slices bread.
Sourdough French Toast With Peach Raspberry Compote вђ Smallk Preheat oven to 400° and place a baking sheet inside. heat skillet over medium low heat with the butter and oil. use a whisk to combine the eggs, heavy cream, sugar, vanilla extract, cinnamon, nutmeg and salt in a bowl. pour the custard mixture into a shallow baking dish. soak 2 slices of bread 10 minutes on each side. Reheat in the oven, toaster oven, or on a cast iron skillet. it also freezes really well. individually wrap the slices of delicious french toast in plastic wrap or parchment paper, place in an air tight container (or freezer bag)and freeze for up to 3 months. to reheat, place in the oven or just pop into the toaster. Heat a large skillet or frying pan over medium heat. add a bit of butter or coconut oil to the pan. place the soaked slices of bread in the skillet, cooking for 2 3 minutes on each side or until golden brown and crispy. serve french toast slices hot with a drizzle of maple syrup and berry compote or fresh berries on top. Whisk together eggs, milk, salt, sugar (optional), vanilla extract, salt and cinnamon in baking dish or bowl. coat each sourdough bread slice with egg milk mixture (top and bottom). make sure each slice of sourdough bread is well coated. on medium high heat, add oil or butter to skillet, frying pan or griddle.
Comments are closed.