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 – bone broth, stocks, sauces, condiments, salad dressings, cold breakfast cereal etc.
But, I no longer have to make my own sandwich bread! While I applaud this progress in the food industry, watch out for scams. There is plenty of fake sourdough bread out there to avoid. Also, most sprouted breads contain vital wheat gluten, a very unhealthy additive!
Sourdough French Toast Casserole
What to do with all those valuable crusts from a sourdough loaf 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 sourdough French toast casserole recipe is loaded with nourishing fats so you will have the extra bonus of feeling very full for hours after eating it!
Sourdough French Toast Casserole Recipe
Whip up this easy recipe for sourdough French toast casserole with that bag of lonely sprouted or sourdough bread crusts in your bread bin. Makes a fast breakfast that everyone will love!
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 350 F/177 C 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 sourdough French toast casserole alone or with a small amount of Grade B -dark maple syrup for dipping.
Be sure to refrigerate any leftovers of your sourdough French toast casserole creation! Reheat and enjoy on subsequent mornings or for quick snacks.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.