Ingredients
Equipment
Method
Preparation
- Remove crusts from sourdough slices. Use a rolling pin to flatten each slice until roughly 1/8 inch thick.
- Brush flattened bread with melted butter and sprinkle with a mixture of cinnamon and sugar. Roll tightly into a coil.
Cooking
- Whisk eggs, milk, and vanilla. Briefly dip each roll into the custard, ensuring all sides are lightly coated.
- In a skillet over medium heat, melt the remaining butter. Sear rolls seam-side down first, rotating until the exterior is golden-brown and crispy.
- Remove from pan and immediately roll in the remaining cinnamon-sugar mixture for a granulated crust.
Nutrition
Notes
Use slightly stale bread for better absorption.
Don't overcrowd the pan to ensure even caramelization.
Don't overcrowd the pan to ensure even caramelization.
