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I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home. I haven't gotten this down to a recipe with exact measurements, but I usually use:
- Pepperidge Farmhouse sourdough bread slices
- about 1 to 1½ or so cups of milk
- 1 or 2 egg whites (or the whole egg, if you prefer)
- cinnamon and/or sugar (optional)
- Mix the milk, egg whites, and cinnamon and/or sugar together.
- Place both sides of each bread slice into the mixture to saturate the bread.
- Most of the time i use pam cooking spray to butter the pan, because it's easier and quicker for me to just spray every time to keep it from sticking.
- But if you prefer butter or margarine, that's fine too.
- The first slice you should cook for a few minutes on each side.
- Then with the other slices, after the pan has had a chance to really get hot, it only takes a couple of minutes each side to get it brown.
- Depending on how much of the milk and egg mixture you let sink into each slice, it can make from 4-8 sourdough slices.
- I like to use strawberry syrup, but you can use any syrup you like.
- You can even make your own syrup by mixing two cups of sugar, one cup or water, a teaspoon of vanilla extract and whatever flavoring (strawberry, blueberry, cherry) you want.
- Bring it to a boil, then lower the heat and let it simmer for about five minutes.
- For thicker syrup, you can add clear karo syrup, too.
- And to finish it all off, you can add a couple of (big) spoonfuls of cool whip (or any whipped cream) on top.
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Kori Puckett loves baking, reading, and listening to music. Visit her web site www.KoriPuckett.com to find recipes and recipe collections, relaxation indoor fountains, and more home related information and products.