French Toast with Sorghum Topping

French Toast is one of the great breakfast foods of all time, and has infinite possibiliteies. Here is a southern version using sorghum.

• 1/2 cup pure sorghum molasses
• a large pinch of baking soda

METHOD

Bread may be toasted before dipping or not. The choice is yours.

Place milk, egg, egg yolk, vanilla, and salt into a rather shallow dish (big enough to accommodate a slice of bread lying flat) and beat with a fork until thoroughly mixed.

Heat a skillet or a griddle until cold water sizzles on contact.

Dip bread, one slice at a time, coating each side of the bread completely with the egg-milk mixture then place on griddle. Cook 3 or 4 minutes or until lightly browned on one side, turn and cook the other side in the same manner.

Spread each cooked slice with butter and top with cooked Sorghum Molasses topping.

Topping: Have the skillet very warm. Pour in molasses and sprinkle baking soda over the top. Stirring constantly, bring the mixture to a boil and cook until hot and frothy. Serve over pancakes, biscuits or French toast.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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