• Jeffrey Lamont Brown

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!

Ingredients

  • 1/4 cup flour

  • 1 cup milk

  • Kosher salt

  • 3 eggs

  • 1/2 tsp cinnamon

  • 2 tsp vanilla

  • 2 Tbsp granulated sugar.

  • 10-12 slices sourdough bread

  • unsalted butter

  • 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

Instructions

  • 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.

Notes

  • 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.