Learn how to make the most out of your stale sourdough bread together with star chef Sebastian Gibrand. We’re making sweet and savory French toast and Panzanella, Italian bread salad.
Find your induction hob using our buying guide here:
French toast with blueberry jam & vanilla ice cream
Ingredients – four portions:
4 Slices of bread
3 Eggs
2 dl Milk
3 tbsp Sugar
0.5 tsp Cardamom
1 Vanilla pod
3 g Salt
Blueberry jam
Vanilla ice cream
Berries
Icing sugar
Method:
1. Beat the eggs, milk, sugar, vanilla seeds from pod and cardamom in a bowl
2. Soak the bread slices in the batter
3. Fry golden in a frying pan with butter on medium heat for about 2 min on each side
4. Serve with vanilla ice cream, blueberry jam & fresh berries
5. Dust with icing sugar
—
Savory French toast with Gruyere, balsamic reduction & prosciutto
Ingredients – four portions:
8 Slices of bread
3 Egg
2 dl Cream
.5 dl Balsamic vinegar
5 g Salt
80 g Gruyere cheese
8 slices Prosciutto
40 g Dijon mustard
Method:
1. Beat the eggs, cream & 0.5 dl balsamic vinegar
2. Cut the bread into slices
3. Layer the mustard, cheese and prosciutto on four bread slices; top with remaining bread
4. Soak the bread in the batter
5. Fry golden in a frying pan with butter on medium heat for about 2 min on each side
6. Cut & serve
—
Panzanella (Tuscan bread salad)
Roasted Croutons
Ingredients – four portions:
4 slices day-old bread
3 tbsp Olive oil
Salt
Tomato Vinaigrette
Ingredients – four portions:
4 Ripe tomatoes
1/2 Red onion, cut into slices
3 tbsp Red wine vinegar
2 dl Olive oil
1/2 Cucumber
1 Bunch basil
1 Garlic cloves, grated
2 tbsp Capers
3-4 Anchovies, cut into small pieces
10 Olives
90 g Parmesan cheese, grated
Salt
Method:
1. Preheat the oven to 225 degrees
2. Cut the bread into large pieces, toss it in the olive oil and sprinkle some salt onto it
3. Bake the croutons in the oven until crispy and golden
4. Cut the tomatoes in half crosswise. Gently squeeze the tomatoes into a bowl to release the seeds. Reserve the tomatoes.
5. Add the vinegar, grated garlic, anchovy, salt and olive oil to the tomato seeds. Combine to a vinaigrette
6. Cut the reserved tomatoes and cucumber into 1-inch chunks
7. In a serving bowl, toss the bread with the vinaigrette. Add the tomatoes, cucumber, onion, capers, basil and the Parmesan cheese. Toss and mix the salad.
8. Let stand for 3-5 minutes before serving