Saturday Eats (for your Sunday Morning)

I have cut way back on bread, being gluten sensitive not Celiac.  I have found though that I can eat sourdough made from scratch (not the grocery store sourdough, which often has added yeast and chemicals and doesn't digest differently than most white bread) a few times a week with no tummy upset.  My favorite sourdough recipe is from Zingerman's Bakehouse Cookbook - a 4-day ferment and proof time but hands-on actually not that much time (most of the time is just sitting and fermenting in 24-hour cycles) and the most digestible bread I've ever made. Even grain-free dog can have a nibble.  If you don't like to bake, they actually have an online bakery and you can order. 

With the last of the last loaf baked getting a little stale, time for French Toast.  4 BIG thick slices of bread some cut in half to fit into the griddle, 3 eggs, a splash of vanilla, 1 tsp of sugar, a splash of vanilla and a dash of Cinnamon mixed up and it was on the grill. The nice part about using a heartier bread is that the bread doesn't absorb a ton of the egg custard mixture, so while they have a great flavor they still stay a bit firm and crisp around the edges.

You left the salt out of the custard mix, that means I'm getting a French Toast!

While my husband cooked those it was time for the syrup.

Bourbon Vanilla Maple Syrup (serves 2, easily doubles)

• 2 Tablespoons salt-free Butter
• 1/3 cup Pure Maple Syrup
• 1 teaspoon Pure Vanilla Extract
• Pinch of Salt (omit if using salted butter)
• 1 tablespoon Bourbon (I use Bullett Bourbon)

• To make the syrup, melt the 2 Tablespoons butter in a small saucepan over medium heat. Pour in the syrup and let it cook for 3-4 minutes. Remove it from the heat and stir in the vanilla, salt, and bourbon. (Dog doesn't get syrup).

In his Dr. Who themed  Gallifrey University T-shirt, my husband scarfed up a big plate.  Abby Lab and I shared the remaining pieces.