The end of October we went on vacation to Florida (there will be a post, because my four year old went on Tower of Terror and loved it… that needs to be shared with the world). On the drive home we stopped at Cracker Barrel for dinner, as we do every year, except everyone felt like breakfast, so that’s what we ordered.
In an instant, everything that I knew about French Toast changed. If you’ve had it there, you know. If you haven’t, well, you’re in for a treat.
It’s so simple too. The answer to perfect french toast is this: sourdough bread.
I saw that in the menu, and for a second I doubted. Really, sourdough bread. It’s not that I don’t like it, it’s just that I use it for croutons, or for a bit of tang when we’re having a steak. I thought how could that slightly tangy bread work as a sweet-ish breakfast? The answer – perfectly.
That slight tang helps to offset the sweetness of the maple syrup. The hearty crumb of the bread itself means that it’s not soggy, at all, anywhere. It’s like sourdough bread was MADE to become French Toast, just nobody knows yet. Well, except for Cracker Barrel and anyone else out there that was smarter than me.
As soon as we got home I started working on it. Sophie and I were having it for lunch, and I was calling Bo to rub it in that he was missing it. I will never again make french toast on regular white bread, and you shouldn’t either!
The ingredients are super simple too, it doesn’t need a lot of extra fluff. I don’t even add cinnamon to it, I found the flavour to be better without. Just eggs, milk, vanilla, and sugar. Four ingredients, whisked together by hand for thirty seconds, to give you the ultimate french toast. Your weekend just got a whole lot better!