Quick, Easy & French

This morning’s breakfast: french toast made with the crusty last bits of a semolina sourdough fennel loaf. Remember, the whole origin of french toast was a clever way to revive tough old bread, instead of tossing it out for fear of breaking a molar!

Quick, Easy & French! French toast made with semolina sourdough and fennel

Heat up 1 Tbsp of butter in a skillet at medium-high. Beat one egg with 2-4 Tbsp milk or orange juice (yes!) in a bowl wide enough to accommodate a bread slice. Drench the slices of bread (I had to really hack away at mine) into the batter until they are soft again, pan-fry on both sides until golden, and serve with maple syrup drizzled on top! This literally took me all of 10 minutes to do.

Now go save your old bread!

One thought on “Quick, Easy & French

  1. Pingback: 100 new recipes: part four | O Frabjous Day

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