Country Sourdough French Toast - Country Recipe Book (2024)

FAQs

Is sourdough or brioche better for French toast? ›

Brioche is probably the best option for French toast. Challah and sourdough bread are also a wonderful option.

In fact, French toast was invented long before France even existed. The first known recorded recipe for French toast comes from Rome around 300 A.D. The Roman author Apicius included it in his cookbook titled "Cooking and Dining in Imperial Rome". For centuries, the French themselves called this dish "Roman Bread".

Made from organic white flour, 15% wholemeal flour, water, and salt, it's the lifeblood of our bakery and is used as the base for many of our breads. The dough is fermented for 36 hours, harnessing the power of wild yeast; the process creates a mellow, mildly sour flavour. It has a rugged crust and a light, airy crumb.

Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes. Whole grain sourdough bread is the best sourdough bread for diabetics.

For a solid French toast, aim for sturdy bread with a uniform texture and a soft crust. Hearty sandwich bread, brioche, challah, and shokupan (Japanese milk bread) are all great choices. Avoid rustic loaves with thick crusts or large holes in the interior.

The British call french toast “eggy bread," “gypsy bread" or “french-fried bread." And sometimes they serve it with ketchup.

Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor). When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup.

A staple food in France, French toast is named “Pain perdu” which translates literally to lost bread, reflecting the use of stale bread so it doesn't get “lost”. These slices of breads dunked in an eggy mixture and toasted in a pan are comforting, sweet and tender – and a breeze to make at home.

Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast.

It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast. Sourdough bread is one of my favorite types of bread. Not only do I find it tastier than conventional bread, but it's also arguably more nutritious.

Which state is known for sourdough bread? ›

"San Francisco is known for its sourdough bread and is definitely the city in the U.S. that really put naturally leavened bread on the map." Read on to find out why San Francisco's sourdough reigns supreme and if it's really any different here than around the world.

Health benefits of sourdough. The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.

Simply put, the phytase enzymes released by the yeasts as the dough acidifies effectively pre-digest the flour, which releases the micronutrients and in turn reduces bloating and digestive discomfort.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

The fermented starter that sourdough originates from is beneficial for gut health. In addition, sourdough rolls contain less, or in some cases no, butter and saturated fats compared to other rolls like brioche rolls. As a result, sourdough rolls can be considered among the healthiest bread rolls.

Different breads need different kinds of toasting. Tender, buttery brioche can't take high heat; denser, moister whole-grain breads can. Challah, ciabatta, semolina bread, baguettes split lengthwise, pain de campagne — all make fine toast (actually, day-old bread makes the best toast), given proper attention.

For a classic restaurant-style French toast, use a pillowy bakery-style bread like milk bread, brioche, or challah. Sliced white bread is a convenient and tasty option, and slices of baguette work well if they are stale and soaked for several minutes in batter.