Sourdough French Toast Bake

• 91
  1 tbsp unsalted butter, softened, for greasing

  Unsalted Butter91$6.99Buy from Nutrition World
• 77
  1 lb sprouted sourdough spelt bread, cut into 1-inch cubes

  Sprouted Sourdough Spelt Bread77$7.99Buy from Berlin Natural Bakery
• 91
  6 pasture-raised eggs

  Farm Fresh Eggs91$7.00Buy from Leipers Creek Farm
• 84
  1 1/2 cups whole milk

  Milk84$7.00Buy from Storey Family Farm
• 65
  1/2 tsp organic vanilla monk fruit drops

  NOW Foods, Real Food, Organic Monk Fruit, Vanilla, 1.8 fl oz (53 ml)65$14.70Buy from Vitacost
• 88
  1 1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 89
  1/4 tsp ground nutmeg

  Organic Nutmeg Ground (Glass Jar)89$7.00Buy from My Organic Pantry
• 1/4 tsp fine sea salt
• 91
  1/4 cup pure maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store

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1. 1

   Preheat the oven to 375°F (190°C) and grease a 9x13-inch ceramic baking dish with the softened unsalted butter.

2. 2

   Scatter the cubed sprouted sourdough spelt bread evenly across the bottom of the prepared baking dish in a single snug layer.

3. 3

   In a large bowl, whisk together the eggs, whole milk, organic vanilla monk fruit drops, ground cinnamon, ground nutmeg, and fine sea salt until fully blended and frothy, about 2 minutes.

4. 4

   Pour the custard evenly over the sourdough cubes, pressing the bread gently with a spatula to ensure every piece absorbs the liquid, then allow it to soak for 10 minutes at room temperature.

5. 5

   Bake uncovered at 375°F (190°C) for 30 minutes, until the custard is set in the center and the bread peaks are puffed, crisp, and golden brown.

6. 6

   Remove the dish from the oven, let rest for 3 minutes, then drizzle the warm surface evenly with the pure maple syrup before slicing into 6 portions.