Annual Food & Drink Issue

Sourdough French Toast Recipe

Breakfast Bash

It’s no secret that Chattanooga’s brunch scene is buzzing. Restaurants hope to satisfy customers’ taste buds with the classics, like bacon and eggs, along with more eccentric offerings – Fruity Pebbles pancakes, anyone? Fortunately for us, five local institutions have shared the blueprints to their beloved breakfast creations.

Be sure to set your alarm clock; these brunch recipes are worth getting out of bed for!

By Mary Beth Wallace

Photography by Lanewood Studio

Milk & Honey

San Francisco French Toast

Yields: 15 servings

Sarah Barnett, Operating Partner

San Francisco French Toast

Milk & Honey

Print Recipe Pin Recipe

Servings 15 servings

Ingredients

18 eggs
6 cups whole milk
4 ½ tsp cinnamon
4 ½ tsp fresh ground whole nutmeg
½ tsp kosher salt
30 pieces Bluff View Bakery sourdough bread
powdered sugar, for topping

Instructions

Make a homemade egg wash: Vitamix the eggs, milk, cinnamon, nutmeg, and salt on high until smooth.
Dip pieces of bread in the egg wash while heating a cast iron skillet.
Place the bread flat in the skillet and cook on one side until done. Flip and finish cooking on the other side.
Transfer to a plate and top with powdered sugar. Serve with pure maple syrup, fresh fruit, and bacon.

More Breakfast Bash Recipes:

Eggs Benedict Recipe for One

fruity pebbles bacon pancakes from FEED table and tavern with bacon and orange juice

Bacon Fruity Pebbles Pancakes Recipe

Back to Annual Food & Drink Issue

Sourdough French Toast Recipe

Breakfast Bash

San Francisco French Toast

San Francisco French Toast

Ingredients

Instructions

More Breakfast Bash Recipes:

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