“Forgotten bread,” also known as pain perdu or simply French toast, is a prefect way to use stale bread. The use of sourdough here is not necessary but I find the texture of a great sourdough bread holds up well to the overnight soak in the custard base.
- 1 loaf stale sourdough bread
- 2 cups cream
- Seeds scraped from ½ vanilla bean
- ¼ cup sugar
- ¼ cup honey
- ¼ cup bourbon (optional)
- 1 teaspoons of salt
- 4 eggs
- ¼ stick cultured butter
Slice the loaf and set aside in a large container. Whisk together the cream, vanilla, sugar, honey, bourbon, salt, and eggs and pour over the bread. Cover the container and refrigerate overnight.
Preheat the oven to 450°. Heat a large ovenproof sauté pan or cast iron skillet over medium-high heat and add the butter. Pour the soaked bread into the pan and cook on one side, about 5 minutes, until golden brown. Flip the bread and place the pan in the oven until cooked through, 10–12 minutes.