It’s all the deliciousness of French toast without the hassle of getting your fingers eggy and standing in front of the stove for an hour. And there’s just something about MINI things that I adore.
Recipe
4 mini sourdough loaves(a day old is preferred)
Get my sourdough bread recipe here
- I took a normal sourdough loaf and divided the dough x 4.
-two loaves fit per preheated Dutch oven
-baked at 450° covered for 20 minutes then 2-5 minutes uncovered. - once cooled/next day, cut the top of each loaf off and remove the fluffy insides and tear into bite size pieces (Set aside)
- Prep your pan. I used a 13×9 pan. Line with aluminum then parchment. We’re making a makeshift Dutch oven. These need to bake covered, so the bread bowls don’t get too tough. The easy clean up is just a bonus.
- add in your mini loaves
- preheat oven to 375°
Whisk together.
1.5 cups of buttermilk
4 large eggs
1/4 cup maple syrup
1/2 tsp cinnamon
1 tsp vanilla
2 TBS melted butter
– add in your bread chunks to your batter, mix until the bread is saturated
– let rest 10 minutes
– start filling up your mini bread bowls (save the little bit of egg mixture that’s left over)
– sprinkle the tops of the filled bowls with more cinnamon.
– layer with parchment, then aluminum on top, creating a seal around the edges.
– bake 30 minutes covered, then an additional 10 minutes uncovered.
Last 10 minutes of baking.
- preheat your pan to cook the toppers.
- dip your tops in the remaining egg mixture
- Cook tops in melted butter
- Add to the top of your finished loaves or on display at its side.
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