Sourdough French Toast with Strawberry Syrup

A couple of months ago, we woke up on a Saturday morning and I wondered what to cook for breakfast. I don't believe in eating cereal, oatmeal, or yogurt on Saturday mornings since we eat them every other day of the week. We had sourdough bread and I thought french toast made with sourdough bread just had to be wonderful...and it was. I found this recipe online and have made it at least 4 times (for us and for company) in the last 6 weeks.

Sourdough French Toast

Ingredients
6 to 8 large slices wholegrain sourdough bread (about 1/2-inch thick), preferably day-old or stale
4 eggs, beaten
1/2 cup whole milk
up to 2 tablespoons grade B maple syrup, if desired
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
dash unrefined sea salt
Directions
1. Line a large baking dish with six to eight slices whole grain sourdough bread cut 1/2-inch thick.
2. In a separate bowl, whisk beaten eggs, whole milk and maple syrup together with cinnamon, vanilla extract and a dash unrefined sea salt until thoroughly combined.
3. Pour the egg mixture over the sourdough bread and allow the slices to soak for about five to ten minutes.
4. In the meantime, heat a skillet or griddle to medium-high geat. Spray with Pam just before putting the french toast on.
5. Cook the french toast until golden brown.
6. Plate and serve hot with the Simple Strawberry Syrup below.


Simple Strawberry Syrup
While this may seem like an optional part of the recipe, it is actually the best part of the meal. I've made it with raspberries too and it was wonderful.

Ingredients

1 1/2 cups strawberries, cut into pieces or mashed
1 cup sugar
1 cup water

Directions

1.  In a saucepan, bring sugar and water to a boil.

2. Gradually add strawberries; return to a boil.

3. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.