• Get Ready: Locate a baking dish that will accommodate your bread during soaking based on your cooking method. If cooking in two skillets or on a griddle large enough to accommodate all the sourdough pieces, you can soak the bread all at once. If in one skillet, you'll cook two pieces at a time, so you'll soak in batches.

Mix the Custard

• In a medium mixing bowl, whisk the eggs, maple syrup, and vanilla extract until no white streaks remain. Pour in the half and half, add the zest and salt. Whisk until incorporated.

Soak the Sourdough

• Transfer the milk mixture to a baking dish large enough to accommodate the bread. Place the bread in the custard, flat. Soak each side for about 4 minutes.

Cook

• Meanwhile, heat your griddle or well seasoned 10 inch (25 cm) cast iron skillet over medium heat. Once warm, add half a tablespoon of butter per 2 pieces of bread to the pan and allow it to melt. Transfer the soaked bread to the skillet, allowing the custard to drain off a bit before placing it in the pan.

  Cook low and slow on medium to medium-low heat for 5-7 minutes on each side or until golden-brown and fragrant. Adjust the heat down to prevent the butter from burning.

  Remove from the heat and share right away, or hold on a sheet pan in a warm 200 Fahrenheit (93 Celsius) oven until ready for sharing.

To Serve

• Slice pieces in half and share warm with a pat of butter, warm pure maple syrup, sprinkle of powdered sugar, and if desired, slivered almonds or candied maple pecans.