French Toast

In a shallow dish beat the egg. Mix in the salt, sugar, and milk. Soak a slice of bread in the mixture, flipping to get both sides coated. Cook on a buttered pan, turning each side once so that the bread is golden brown. Serve warm with syrup.

The evening before, slice sourdough into 16, 1/2-inch slices. Place slices on a cooling rack, over a sheet pan, and let sit in an oven (do not turn on oven) over night to stale.

Whisk eggs, half & half, salt, and honey together until smooth. Pour the egg mixture into a sealed container and place in the fridge over night. Choose a container that is large enough for soaking the slices of bread.

In the morning, soak each piece of bread in the egg mixture, each side for 30 seconds. Remove and place on a draining rack.

Place a pan over medium-low heat and melt 1 tablespoon of butter for each batch of toast. Once the butter is melted and coats the pan, add 2 slices of drained bread. Cook each side for 2 to 3 minutes, or until nicely colored. Remove from the pan and place on a cooling rack, over a sheet pan, and allow to sit until all the toast is done.

Place bread slices on the cooling rack over a sheet pan in the oven for about 5 minutes. Serve warm with syrup.

Mix the eggs, brown sugar, cinnamon, and vanilla extract together. Once mixed together, then add melted butter and milk.

Lightly grease a cookie sheet with sides and pour in the egg mixture. Place the bread on the pan and then flip to prevent uneven soaking.

Set the oven racks to have one all the way to the bottom and one 5 - 6 inches from the top. Place the sheet in the oven on the bottom rack under the broiler (425 F) for about 10 - 15 minutes or until the bottom is golden. Then move the sheet up to the top rack to finish the bread for 1 to 4 minutes.

Flip each bread slice over to allow them to steam. Serve warm with syrup.