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potato flake sourdough french toast with syrup

Potato Flake Sourdough French Toast

This potato flake sourdough French toast could truly be used with any bread you have. There is something a bit more flavorful about using the potato flake sourdough bread, though.
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Equipment

  • Cast Iron skillet or griddle
  • measuring cups and spoons
  • Whisk or fork
  • Small square or rectangle dish

Ingredients
  

  • 1 loaf of stale potato flake sourdough bread about 10 slices
  • 4 eggs
  • 1 cup of whole milk
  • 2 Tablespoons of sugar can replace with honey or maple syrup
  • 4 teaspoons of vanilla extract
  • 2 pinches of salt
  • Butter for greasing skillet and to top finished french toast

Instructions
 

  • Begin by slicing your potato flake sourdough into 1 inch thick slices.
  • Next, in your small square or rectangle dish, whisk your eggs. Add milk, sugar, vanilla, and salt. Whisk until combined.
  • Heat your cast iron skillet or griddle over medium heat. Grease with about 1 tablespoon of butter. You will likely need to add more butter after each batch of french toast.
  • Dip each slice of bread in the egg mixture for about 30 seconds each side, for a total of 1 minute.
  • Lift the bread up and let a bit of the excess drip off and transfer to the skillet. cook for 4-5 minutes on each side, or until golden brown.
  • Continue to do this until you have run out of the egg mixture. You can usually get about 8-10 slices.
  • Serve with a pat of butter on the top of your stack and drizzled with some maple syrup. Enjoy!

Notes

Want to use up some stale bread but not in the mood for french toast? Go ahead and make it but freeze it for later.I also love to double my batch and freeze what ever is left to make for an easy breakfast or even an easy breakfast for dinner!
Simply let the french toast cool completely and the place in a freezer zip bag. Freeze for up to 3 months. Remove from the freezer and place in a toaster to reheat. This is the best method to maintain the crispy edges!
If your bread is fresh you might want to lay them all on a baking sheet and bake them in the oven for a few minutes to give them a stale texture without browning them. If you do this, keep a close eye on them and do not let them bake too long.