Sourdough French Toast With Blueberries and Maple Syrup

Here's a look at a fresh batch of French toast that I made over the weekend, served with blueberries and real maple syrup. I used traditionally fermented sourdough bread from a local bakery and eggs from free range birds.

For those who are gluten intolerant, it may be worth trying traditionally fermented sourdough bread, as fermentation makes gluten far easier to digest. Michael Pollan explains this beautifully in his book called Cooked.