Sourdough French Toast Casserole Video

Sourdough French Toast Casserole is perfect for those loaves of sourdough bread that didn't rise just right. It is made with fresh apples and cinnamon, making it the perfect fall treat.

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The other day I was on the second rise for two loaves of my go-to sourdough bread recipe.  If you're brand new to the concept, traditionally made sourdough bread goes through a 24 hour ferment and then an additional 6-8 hour rise in stainless bread pans. It is made without conventional yeast packets, and uses a native yeast-filled starter for leavening.

Its a very slooow process.

About an hour before the loaves were all set to go in the oven, my husband brought the pans in. (I ferment them outside in the warmer months, so they rise more quickly.) He casually mentioned, "Oh yeah Eli shoved his hand in this one. I hope that doesn't mess anything up."

Well, for my non-bread baking blog readers, a punch in a loaf of rising bread is a death blow for the entire operation. Fluffy sourdough bread mission aborted. These loaves would still be tasty, but more like bricks, than blue-ribbon prize-winning sourdough bread.

A run-in with a curious kid is not the only pitfall that can derail a bread making mission. I get messages from readers all the time who had various other things go wrong in the sourdough bread baking process. The starter wasn't mature enough. They didn't knead the dough long enough to develop the gluten. They let it rise too long. All this and more.

All is not lost in this situation. There are plenty of recipes that work perfectly for dense, brick-like, sourdough bread.

What to do with a bad batch of sourdough bread
Now I imagine you're a resourceful home cook like myself. There's no way those long fermented, gut healthy, loaves are going in the trashcan, whether deflated by little hands, or not.

Enter this delicious brick-redeeming recipe Sourdough French Toast Casserole with Apple, Cinnamon & Raisin

I guess I have to thank my five-year old bread-punching son, Eli, for forcing me to think of it. All the flavor, and health benefits, of the sourdough is maintained. It is perfect dish for breakfast. Sometimes I even make a pan of it around mid-morning to have it ready to go for lunch.

Get the rest of the article and printable recipe card on the blog- https://www.farmhouseonboone.com/farmhouse-on-boone/sourdough-french-toast-casserole-apple-cinnamon-raisin

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