GF Sourdough Raisin Bread: for French Toast

As the weather begins to turn cooler for many of us and the fall and winter holidays approach, who would turn away from a thick cut, custardy french toast made with plump raisins and spices?

The french toast method is fairly straight-forward with the focus on getting a good custardy texture that both coats and is also absorbed by the bread. This gluten-free sourdough loaf dotted with raisins, scented with cardamom, cinnamon and the subtle sweetness of honey makes an indulgent and hearty french toast. It's abolutely worth the effort to make your own bread. But I won't tattle if you get just partial inspiration from this post and want to cheat by buying a store-bought, gluten-free sourdough, Texas or brioche style bread. Just make sure it's not sliced so you can cut them thick for this recipe.

First, a custardy french toast:

Slice the baked and cooled sourdough bread recipe below into hearty, 3/4 inch slices (2 slices per person is enough for most appetites) and set aside.

Use a 9 x 13 (or close) casserole dish that will allow you to soak multiple slices at a time and whisk all of the custard ingredients until well combined. Make sure there are no streaks of egg or vanilla visible.

• 5 large eggs

• 1 3/4 cups dairy, dairy-free alternative (such as Oatly) milk

• 1/4 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon (otional)

• 1/4 teaspoon kosher salt

Place as many bread slices as can fit in a single layer into the custard mixture. Soak, flipping once, until drenched but not falling apart - about 30 seconds each side. If you are preparing a large number of slices, place the soaked slices on a rack until you're ready to cook them.

Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium-low heat. Add as many bread slices as can fit with enough room to get your spatula beneath to flip. Cook until the bottoms are golden-brown and slightly crisp, 3 to 4 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. If the bottoms are getting too dark, reduce the heat slightly and continue. If you're cooking a large batch in a small pan, transfer the cooked slices onto a baking sheet and keep warm in the oven until all slices are complete. Serve with butter and maple syrup.

Now, for the sourdough raisin bread:

This recipe uses fully fed gluten-free sourdough starter that has plateaued and domed, but not deflated, milk, butter and a gluten free all-purpose flour. It's easy to pull together and mix - you can actually mix it by hand if you want - and has one proof in the baking pan.

Do give this a try! Happy Bendy Baking!