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!
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!