That one time Boudin asked for my recipe...

Every road trip we take to San Francisco features a few stops at our usual haunts. Driving by the new Levi's Stadium in Santa Clara to check on the progress, eating a pizza at Dino & Santino's in Pacific Heights, and picking up a loaf of Boudins from the Wharf. Yes, they have Boudins down here in So Cal, and yes their Clam Chowder bowl is a good fix, but nothing beats a loaf from SF....it just tastes way better. Since we're road tripping while in SF, we rarely crack into our sourdough loaf until we are back home...which usually means Boudin French Toast is on that weekend's breakfast menu.

Sourdough french toast is a fav in this house....made with Boudin is the ultimate!

After our recent trip to SF for my Birthday (I'll post on that later), as expected a loaf of Boudin waited to become french toast. And that it did...

I posted that pic on my Instagram feed with the proverbial hashtags... #frenchtoast #boudin #sourdough, etc. Well, Boudin saw my pic and shared it on their Facebook. The next day they contacted me on IG asking for my recipe! How awesome is that?! I am beyond flattered!

So, here it is, my recipe for French Toast made with Boudin's sourdough...the ultimate breakfast treat! 

Emily's French Toast Recipe

4 eggs

1/2 cup Half & half

1 Tbsp Cinnamon, plus extra to sprinkle on top

1 Tbsp Powdered Sugar, plus extra to sprinkle on top

1 tsp Vanilla Extract

1/2 Loaf of Boudin Sourdough, cut into 1" slices

Coconut Oil, for the griddle

Your favorite syrup

 Beat eggs, half & half, cinnamon, powdered sugar, and vanilla with whisk in a baking dish until just frothy.

Place sliced sourdough in cinnamon-egg mixture. Let sit at least 10 minutes, flipping halfway through. Hint: the longer the bread absorbs the cinnamon-egg mixture, the more fluffy the french toast turns out. 

Heat your griddle over med-low heat for about 5 minutes. Oil griddle with approx. 1 Tbsp coconut oil, re-oil between each batch. Place 3 cinnamon-egg coated slices (or as many fit on your griddle, don't over crowd.) on griddle and cook until golden, approx. 3-4 minutes. Flip and cook another 2-3 minutes, until golden.

 

Place cooked french toast on platter and place in pre-heated 250 degree oven to keep warm. Repeat with remaining french toast slices.

Cut each slice diagonally and sprinkle with cinnamon and powdered sugar. Serve with warm syrup.

Makes about 6-8 slices, the recipe doubles perfectly to use an entire loaf of Boudin's sourdough. Refrigerate any leftover slices, or freeze to eat later in the week....if you can hold off eating another serving that long. Ha!

Thank you Boudin for asking for my French Toast recipe. I have been making this recipe for years, and have always made it by "feel"...meaning I didn't use exact measurements. I appreciate having this family favorite written down, officially. 

Hope you enjoy this recipe as much as we do! Thanks for reading!