Food

Cinnamon Raisin Sourdough French Toast

By Seth Fera-Schanes

Making sourdough bread in my apartment has become a weekly Sunday activity. I currently have a 2 year old wild yeast starter and a recipe I am comfortable using.

One Sunday I wanted to slightly change the game plan and make french toast using my sourdough. But what sounded even better was a cinnamon raisin sourdough that I would then turn into french toast.  Sounded like a winner…..and it was.

I looked through a few cinnamon raisin bread recipes mostly to get the amounts of brown sugar, cinnamon and raisins. I didn’t adjust my sourdough recipe at all with the exception of adding the 3 new ingredients during the 2.5 hour folding process.
Cinnamon Raisin Sourdough Starter

The new ingredients did slightly alter how I worked with the dough.  The elasticity of the dough felt the same and the sugar and cinnamon were fine to work with but it was the raisins that I felt kept making airy pockets and then my dough would split.  Nothing overly complicated to handle but in final shaping the loaves didn’t look as clean as I had grown accustomed.
Shaping Cinnamon Rainin Sourdough

I typically bake in a dutch oven or bread pan.  Since I was going to make french toast I went with the bread pan and gave my dough extra water from my spray bottle before and during the first few minutes of baking.
Baked Cinnamon Sugar Rainin Sourdough

The next part is important.  I didn’t make my french toast until the next day.  You can make the same day if you want but be sure to let your freshly baked bread properly cool for a few hours before slicing.

I used a simple egg and milk batter and finished on my cast iron pan.  I paired with summer berries but powered sugar or maple syrup (or all three) would work out perfectly as well.
Cinnamon Raisin Sourdough French Toast

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