Start the holiday recovery right with a comforting, warm breakfast.
The holiday season might be over, but the joy of sourdough is just beginning! The first day of sourdough takes us into a warm, comforting breakfast perfect for lazy mornings: Sourdough French Toast. It’s an easy way to transform that leftover sourdough loaf into a sweet, fluffy breakfast treat. If you’ve got some extra syrup and whipped cream, this breakfast could feel like a celebration all over again!
Recipe:
Sourdough French Toast
Ingredients:
- 4 thick slices of leftover sourdough bread
- 2 large eggs
- ½ cup milk or cream (or a dairy-free alternative)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- Butter or oil for frying
- Maple syrup, powdered sugar, and fresh berries for topping
Instructions:
- Prepare the batter: In a shallow bowl, whisk together eggs, milk, vanilla extract, cinnamon, and a pinch of salt.
- Dip the bread: Heat a skillet over medium heat and melt butter or heat oil. Dip each slice of sourdough bread into the egg mixture, ensuring both sides are well-coated.
- Cook: Place the dipped bread slices onto the hot skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
- Serve: Top with maple syrup, powdered sugar, and fresh berries (or any other toppings you like!).
Twelve Days of Sourdough: Day 2 – Sourdough Stuffing Baked Casserole
Turn leftovers into a savory casserole the whole family will love.
Even after the big holiday meal, a savory, comforting casserole can hit the spot. The second day of sourdough features a Sourdough Stuffing Baked Casserole, which is perfect for using up any leftover stuffing and sourdough bread. This recipe combines the best of both worlds—sourdough bread and savory stuffing, all baked together in one cozy dish.
Recipe:
Sourdough Stuffing Baked Casserole
Ingredients:
- 4 cups of cubed leftover sourdough bread (stale or fresh)
- 1 cup cooked turkey or chicken (optional)
- 1 small onion, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 ½ cups chicken or vegetable broth
- 2 large eggs
- 1 tbsp fresh parsley (or thyme or sage)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a casserole dish.
- Prepare the veggies: In a large skillet, sauté onion, celery, and garlic in olive oil until softened (about 5 minutes).
- Combine ingredients: In a large mixing bowl, combine cubed sourdough bread, sautéed veggies, turkey/chicken, fresh herbs, salt, and pepper. Add broth and beaten eggs and stir to combine.
- Bake: Transfer the mixture to the casserole dish and top with cheese. Bake for 25-30 minutes, or until golden and bubbly.