French Toast

I like to make my own sourdough bread.  I have a starter in the fridge and I make at least one loaf of bread a week.

What I don’t like is getting to the end of a loaf and realizing it is starting to get stale and difficult to chew.  This makes me hesitant to use it.  But I really don’t want my good bread to go to waste.

So what to do? 

Well, a couple of things…

Bread crumbs are always an answer.  Just break up the bread into pieces and process it in your food processor until crumbly.  When I use these crumbs in recipes which call for them I really notice the difference the homemade sourdough gives.  And I think you will too.

Another thing I like to make is French toast.

When my loaf of bread is on its last legs, which is usually about 4-5 days in, I turn it into French toast!  It’s a yummy, healthy treat for breakfast.

There is a trick to it though.  Since the bread is fairly hard at this point (especially the ends), I find it necessary to soak the sliced bread in the eggs for a little while. This is so the bread soaks up the egg mixture.  I’ve even soaked them overnight in the fridge, if I think of it in time.  If not, I get them soaking first thing in the morning so they have enough time to absorb the egg/milk mixture.  It takes longer than with store-bought bread.

Serve these with grass fed butter and real maple syrup and you will have a delicious and satiating meal.  Maybe even some grass fed sausage or bacon on the side.

Since I started doing this I’ve changed the way I slice my bread.  Instead of starting at the end and going to the other end, I now slice it down the middle.  Then I slice each half from the “open” end to the “closed” end.  This way I have more “ends” for French toast and bread crumbs.

And on another note, please don’t store your bread in plastic.  If you do this it will mold faster.  All you have to do is turn it “open” side down on the cutting board and it will stay fresh for several days.  But you know what I do?  I actually store it “open” side down in my big spaghetti pot.  I stick it in and cover it and yes, it stays fresh for days.  And the crust stays soft longer.
This is the spaghetti pot I use to store my sourdough bread

These are the two ends, open end down, inside the spaghetti pot
French Toast

  • Several days old bread slices
  • 1 egg for every two slices of bread
  • 2 Tablespoons milk for every egg
  • ½ teaspoon cinnamon for every egg
  • Bacon grease, butter, or coconut oil 

  1.  Mix the egg, milk, and cinnamon in a shallow dish until well combined.  Soak the bread in the egg mixture until it is soaked through.  At least ½ hour, but overnight is best.
  2.  Heat a skillet and melt your choice of fat (enough to cover the bottom of the pan) and cook the soaked bread on each side until browned.
  3. Serve with grass fed butter and real maple syrup.


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