Southern Supper French Toast
Ben Ashby
SOUTHERN SUPPER FRENCH TOAST
After the supper is over and the sun comes up there are plenty of dishes to be cleaned, the tables and chairs must go back in the barn, to await the following year, but first we all have a French toast breakfast together, using left over sourdough bread from the night before.
Thickly sliced sourdough or friendship bread
4 eggs (beaten)
1 can (400ml) sweetened condensed milk
½ cup (100g) brown sugar
1 tbsp pumpkin pie or apple pie spice
1 cup (240ml) milk
In a bowl, mix together all ingredients except the bread. Heat an electric griddle or large skillet to medium heat. Dip the sliced bread in mixture until well coated. Cook on a well-oiled griddle or skillet until golden brown and firm, flip and repeat. Serve with sliced bananas, a drizzle of caramel sauce and maple syrup.
The condensed milk and brown sugar will cook to give a delicious caramel flavor.
