4slicessourdough, cut into 1 inch (2.5cm) thick slices and 6 inches (15cm) long
½ounce(1 tablespoon/ 15 grams) unsalted butter
Preheat oven to 195ºF (95º Celsius). Have a baking tray ready.
Whisk together eggs, whole milk, brown sugar, vanilla extract, ground cinnamon and salt. There’s no need to incorporate air, simply make sure that there are no streaks of egg.
Pour the egg mixture into a shallow pan that will snuggly fit all the bread in one layer.
Add the bread into the egg mixture and turn over until the bread has absorbed all the liquid.
While the bread is soaking, heat a non-stick pan or skillet (hopefully one that holds two slices comfortably) on medium low.
Add ½ of the butter and allow to foam up and almost brown then slide in two soaked slices of bread.
Cook for about 3 minutes. After a minute or so check underneath that it is not browning too quickly.
Flip the bread slices over and cook on the other side for 2 more minutes. Again, pay attention to the heat and adjust accordingly - if the french toast is cooking too quickly, reduce the heat; if it’s cooking too slowly, increase the heat.
Once done, transfer the french toast to the baking tray and into the oven to keep warm while you cook the remaining bread.
Wipe out the pan with some kitchen paper, then add remaining butter and repeat heating the butter and cooking the french toast.
Serve warm with butter, maple syrup, and fruit - or your choice of toppings.
Delicious served with a knob of butter and drizzled with maple syrup and/ or slices of seasonal fruit. Check out the 'Variations' and 'Serving Suggestions' sections.