Sunflower Seed Bread French Toast
As you may know, you can Frenchify just about anything. In the past, I’ve made french toast danishes and stuffed french toast sandwiches. I happened to have some sunflower seed bread kicking around and decided to give it a shot.
I just love this bread to bits. I get it at the IGA grocery store here in Hull. If someone knows where you can get this in Ottawa, please let me know!
My french toast mix is simple… a few eggs, a bit of milk, cinnamon and vanilla extract. As you can probably tell, this morning’s mix happened to get quite a bit of vanilla extract!
I threw them on to my new griddle which I’ve been meaning to blog about… it’s over 2 feet wide and can be submerged in water for cleaning. I’m totally in love with it.
Since the bread was thick, I let it fry for a while…
I just added a touch of maple syrup, took some pictures, then went to town. The texture of the sunflower seeds really makes this quite delightful. The extra time I took frying these suckers up meant that they just had a hint of crispiness too.
YUM :-)
October 30th, 2007 at 7:01 am
Do tell us about this griddle! I’m in the market for one.
November 1st, 2007 at 6:35 pm
MmmmMmm I love a good bird food packed bread. The grainier the better in my books! Looks lucious Pea!
November 1st, 2007 at 10:25 pm
I remembered reading this post the other day when I went to the grocery store. When I was looking through the bakery at the Loeb at Montreal/Ogilvie Rd in the east end, I must’ve had sunflower seed bread on the mind — ’cause I was immediately drawn to, you guessed it, sunflower seed light rye bread.
We just had sandwiches with it, and it was pretty damn good. Might have to go pick up another loaf for french toast. (It was pretty cheap too for ‘fancy’ bread. $2.49)
November 2nd, 2007 at 11:57 am
Hey Jen: That’s a good idea! I will do a little review of some of my kitchen things including the griddle soon!
Az: Aw shucks thanks, *blush*
Viv: Great stuff! Good to know that it is available elsewhere!
November 10th, 2007 at 6:10 am
This is quite a common french recipe, we call it “pain perdu” (=lost bread) and it’s usually made to use old dry bread you can’t eat normally. Here comes the Frenchifysation!