Recipes > BreakfastApril 18, 2004

By Kori Puckett

I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home.

I haven't gotten this down to a recipe with exact measurements, but I usually use:

Pepperidge Farmhouse Sourdough bread slices about 1 to 1 1/2 or so cups of milk 1 or 2 egg whites (or the whole egg, if you prefer) cinnamon and/or sugar (optional)

Mix the milk, egg whites, and cinnamon and/or sugar together. Place both sides of each bread slice into the mixture to saturate the bread.

Most of the time I use Pam cooking spray to butter the pan, because it's easier and quicker for me to just spray every time to keep it from sticking. But if you prefer butter or margarine, that's fine too.

The first slice you should cook for a few minutes on each side. Then with the other slices, after the pan has had a chance to really get hot, it only takes a couple of minutes each side to get it brown.

Depending on how much of the milk and egg mixture you let sink into each slice, it can make from 4-8 sourdough slices. I like to use strawberry syrup, but you can use any syrup you like. You can even make your own syrup by mixing two cups of sugar, one cup or water, a teaspoon of vanilla extract and whatever flavoring (strawberry, blueberry, cherry) you want. Bring it to a boil, then lower the heat and let it simmer for about five minutes.

For thicker syrup, you can add clear Karo syrup, too.

And to finish it all off, you can add a couple of (big) spoonfuls of Cool Whip (or any whipped cream) on top. Yummy. Enjoy!

About The Author: Discover Tried and True Dessert Recipes Now That Will Have Your Sweet Tooth Screaming with Delight at http://www.koripuckett.com/just-desserts

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