Caramelized Sourdough French Toast
- 1/2 round loaf (about 9 inches in diameter) crusty sourdough bread
- 4 large eggs
- 1/2 cup buttermilk
- 1/4 cup heavy cream
- 3 Tbl. granulated sugar
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/2 to 3/4 cup confectioners' sugar
- 2 Tbl. unsalted butter, plus more if needed
- Maple syrup, for topping
Cut the bread into 8 large wedges. Whisk the eggs, buttermilk, cream, granulated sugar, vanilla and cinnamon in a large baking dish. Add the bread and turn occasionally until soaked through, about 15 minutes. Preheat the oven to 250 degrees.
Put the confectioners' sugar in a fine-mesh sieve. Melt 1 Tbl. butter in a large nonstick skillet over medium heat. Add half of the bread and dust generously with the confectioners' sugar; cook turning and dusting often with more confectioners' sugar, until golden brown and caramelized, 10 to 12 minutes (add more butter to the skillet, if needed). Transfer the French toast to a baking sheet and keep warm in the oven. Add 1 more Tbl. butter to the skillet and repeat with the remaining bread. Serve with the maple syrup.