My kids are no different than most – they don’t care for bread crusts. The problem is, I spend upwards of $6 per loaf for high quality sourdough or sprouted flour bread and I don’t like to waste a single slice!
I used to make my own bread years ago when there weren’t any quality breads available. Progress has indeed been made over the ensuing 10 years as more folks are rediscovering the wonders of Real Food, so this is one kitchen duty I have gratefully relinquished to those who enjoy baking more than I do.
With time at a premium in my house, I focus my attention in the kitchen making what I cannot buy for the same quality as made at home – stocks, sauces, condiments, salad dressings, cold breakfast cereal etc.
But, I no longer have to make my own sandwich bread! Hooray for progress!
What to do with all those valuable bread crusts that stack up over the span of a week or two? Maybe your home is like mine where you also cut off the crust at the top of each slice and those contribute to the pile of bread scraps that build up in your pantry.
Here’s a great dish to use up all those scraps quickly and in a fast, easy dish that your family will eat up with gusto. This French toast casserole recipe is loaded with healthy, whole fats so you will have the extra bonus of feeling very full for hours after eating it!
Sourdough French Toast Casserole
10-12 sourdough bread crusts (sources)
1/2 – 3/4 cups heavy cream (do not use ultrapasteurized cream)
6 good quality eggs, beaten
Ground cinnamon (sources)
1/2 – 1 TBL sucanat or sustainably produced coconut sugar (sources)
1/4 cup coconut oil, melted (sources)
1/4 cup grassfed butter, melted (sources)
Pinch sea salt (sources)
Tear bread crusts into quarters and place in a large, glass bowl. Beat eggs, cream, and pinch of sea salt together, and pour over bread crusts. Sprinkle in a generous amount of organic cinnamon and the 1/2- 1 TBL sucanat or coconut sugar over the mixture. Gently mix thoroughly.
Pour melted coconut oil into the bottom of a 9X13 casserole dish. Arrange bread mixture evenly in the casserole dish.
Bake at 350F for 15 minutes. Remove casserole dish from the oven and drip the melted butter evenly over the top of the bread.
Place the casserole dish back in the oven and continue baking until the butter has turned the top golden brown (about 10 more minutes).
Serve alone or with a small amount of Grade B maple syrup for dipping.