Christopher Luhn • February 20, 2019
First off, nothing beats good sourdough for making French toast, period. (A close second, IMO, is Sara Lee Original Artesano, but I digress.). My family has its own variant: we don’t dilute the egg with milk. And, instead of vanilla, we use 1/4 cup of Brandy. Finally, to add a bit of color, we spinkle in a very small amount (maybe 2 tbsp) chopped parsley. The interaction of the sourdough and the Brandy is pretty amazing.