I have fond memories from my childhood of Saturday mornings filled with the smell of fresh, hot French toast while the morning sun streamed in through the window...

*record scratch*

I'm not that kind of blogger. Round here we get straight to the recipe, partner. That being said, let's make some darn-good French toast. This recipe was inspired by Salt & Light's signature Pumpkin Honey & Oat Sandwich Loaf.

Sourdough French Toast

Prep Time: 5 minutes  -  Cook Time: 15 minutes  -   Total Time: 20 minutes

Serving Size: 8-12, depending on thickness of slices.

Ingredients:

-1 loaf of Pumpkin Honey & Oat Sourdough Loaf or bread of choice (preferably a bit stale)

-4 large eggs

-2/3 cups yogurt of choice, I used 2% vanilla protein yogurt

-2/3 cup whole milk

-2 Tablespoons of Honey or sweetener of choice

-1-2 teaspoons of vanilla extract

-1-2 teaspoons ground cinnamon, optional

-Fat of choice: Salted Butter, Ghee, or Coconut Oil for frying

Instructions:

1. In a medium-sized bowl, combine eggs, yogurt, milk, sweetener, vanilla extract, and cinnamon powder. Whisk till well combined.
2. Heat a pan over medium-low heat and melt the butter.
3. Slice your loaf of bread to desired thickness.
4. Dip each slice of bread into the liquid mixture, evenly coating both sides.
5. Fry each side of the French toast until golden brown.
6. Top with powdered sugar, honey, or maple syrup and enjoy!

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