Ingredients:

  • 4 Large Eggs
  • 2 Large Egg Whites (Optional)
  • 120 ml (½ cup) Semi-Skimmed Milk or Unsweetened Oat Milk
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Ground Cinnamon
  • Pinch of Freshly Grated Nutmeg
  • 1 tbsp (15 ml) Maple Syrup (Grade A, dark or amber)
  • Pinch of Fine Sea Salt
  • 8 Slices Sturdy Wholemeal Sourdough Bread (day-old, cut about 2 cm / ¾ inch thick)
  • 2 tbsp (30 ml) Neutral High-Heat Oil (Grapeseed, Avocado, or Clarified Butter)
  • 250g (1 cup) Fresh Mixed Berries (for serving)
  • 120g (½ cup) Plain Greek Yogurt (for serving)

Instructions:

  1. Prep the Custard: In a shallow dish, thoroughly whisk the 4 whole eggs, 2 egg whites, and milk until completely smooth. Add the vanilla extract, cinnamon, nutmeg, maple syrup, and sea salt. Whisk again until the spices are evenly distributed.
  2. Soak the Bread: Take two slices of sourdough and quickly dip them into the custard mixture, allowing each side to soak for just 10–15 seconds maximum. Place the soaked slices immediately onto a clean plate, ready for the pan.
  3. Cook the French Toast: Heat the non-stick griddle over medium heat. Add 1 tablespoon of the high-heat oil. Carefully place the first two prepared slices onto the hot griddle. Cook for 3–4 minutes per side until the toast is beautifully golden brown, has set through the middle, and the edges look slightly crisp.
  4. Finish and Serve: Remove the cooked toast and place it on a wire cooling rack while you cook the remaining batches, adding the remaining fat as needed. Serve the French toast immediately in stacks of two, topped generously with Greek yogurt and a handful of fresh berries. Finish with a judicious drizzle of maple syrup, if desired.