You don't need a special occasion to make this beauty—it is the special occasion. The Topanga French Toast is crispy and caramelized on the outside and so pillowy on the inside, it's almost bread pudding-y. It's decadent made with our classic sourdough country loaf, and extra sweet made with our secret-menu cinnamon raisin pan loaves (DM us if you're interested! It's not actually a secret). 

Serves 2

Ingredients

• 4 eggs
• 1 1/2 cup whole milk
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• pinch of nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon cocoa powder
• 1 tablespoons of sugar
• 2-4 slices of sourdough country loaf (or secret-menu cinnamon raisin)
• 2 tablespoons unsalted butter
• 1/2 cup maple syrup
• powdered sugar, for garnish

Three hours before serving, combine the eggs, milk, salt, vanilla extract, nutmeg, cinnamon, cocoa powder, and 30 grams of sugar in a plastic container, baking dish or bowl—you want a vessel wide and flat enough for the bread to soak in. Thoroughly incorporate the ingredients until combined. Place the sliced bread into the mixture, flip a few times, cover, and refrigerate.

Preheat the oven to 400 degrees and heat a sheet pan for a few minutes once it reaches temperature. Coat the warm sheet pan with butter. Remove the bread slices from the mixture, place on the pan and coat with remaining sugar. Cook for 15 minutes until they turn golden brown.

Flip the bread and cook for an additional 15 minutes. Serve with warmed syrup and garnish with powdered sugar.