IZOLA CRANBERRY SOURDOUGH FRENCH TOAST
Sunday brunch anyone? Here's my favorite recipe for sourdough french toast. Written by Farah Abumizar, adapted by the IZOLA crew. Yum! Seriously, I crave it. The options are endless, Sesame Sourdough Banana with Cherry Compote.....go for it and IG us a photo of your fave!
1/4 cup flour
1 cup milk
1/2 tsp cinnamon
2 tsp vanilla
2 Tbsp granulated sugar.
10-12 slices sourdough bread
1 cup heavy cream
maple syrup or make your own simple syrup with 50/50 water/sugar and a glug of brandy.
fresh, ripe fruit
Whisk flour and milk into a pie plate or baking dish. (A big flat bottom is good for soaking multiple pieces of bread) Add a pinch of salt, eggs, cinnamon, vanilla extract, and 1 Tbsp sugar until smooth.
Heat a large cast-iron skillet over medium heat. Slice your IZOLA sourdough and soak 4-6 slices for a minute or two.
Generously butter your pan, cook until nicely browned.
While it's cooking, whip 1 cup heavy cream, 1 tsp vanilla, and 1 Tbsp sugar.
Build your plates with 2-3 pieces, your fave fresh, ripe fruit, a few sliced almonds, drizzle with maple syrup, simple syrup or honey.
Dress with a bit of kosher salt. Serve warm.
Enjoy with a cappuccino.
In between bread soaks, give the egg mixture a little whisk so cinnamon doesn't all settle on the top.
If you're feeding for a group, hold the cooked french toast on a pre-warmed plate in the oven, covered with foil.