There's something magical about transforming day-old sourdough bread into a luxurious breakfast treat. This sourdough French toast recipe takes the classic breakfast favorite to new heights, utilizing the natural tanginess of sourdough bread to create a perfectly balanced dish that's crispy on the outside and custardy on the inside.
Why Choose Sourdough French Toast Recipe
Sourdough bread brings a unique depth of flavor and sturdy texture that makes it perfect for French toast. Its natural tang complements the sweet custard mixture, while its dense structure holds up beautifully when soaked in the egg mixture without falling apart. The result is French toast with more character and complexity than versions made with regular bread.
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Ingredients
the French Toast:
- 8 thick slices day-old sourdough bread (1-inch thick)
- 4 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons butter, for cooking
Optional Toppings:
- Pure maple syrup
- Fresh berries
- Whipped cream
- Powdered sugar
- Butter
Instructions
Prepare the Custard Mixture
- In a large shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
- Ensure there are no streaks of egg whites visible in the mixture for even coating and cooking.
Soak the Bread
- Place your sourdough bread slices in the custard mixture one at a time.
- Let each slice soak for 20-30 seconds per side. The bread should feel heavy but not soggy. Sourdough is sturdy enough to handle a good soak without falling apart.
Cook the French Toast
- Heat your skillet or griddle over medium heat. Add a tablespoon of butter and let it melt until it starts to bubble.
- Place 2-3 soaked bread slices onto the heated surface, being careful not to overcrowd the pan.
- Cook for 3-4 minutes on each side, or until golden brown and crispy on the outside.
- Repeat with remaining slices, adding more butter to the pan as needed.
Expert Tips for Perfect Sourdough French Toast
- Use day-old bread: Fresh sourdough bread can be too soft and may become mushy. Slightly stale bread absorbs the custard mixture better while maintaining its structure.
- Cut uniform slices: Aim for 1-inch thick slices to ensure even cooking and the perfect ratio of crispy exterior to custardy interior.
- Monitor your heat: Keep your pan at medium heat to achieve that golden-brown exterior while ensuring the custard cooks through completely.
Recipe Variations & Substitutions
- Make it dairy-free by using almond milk and coconut cream instead of whole milk and heavy cream.
- For a richer version, substitute half of the milk with additional heavy cream.
- Add orange zest or lemon zest to the custard mixture for a citrusy twist.
- Try different spice combinations like cardamom, ginger, or pumpkin pie spice.
Storage Instructions
- Store leftover French toast in an airtight container in the refrigerator for up to 2 days.
- To reheat, place in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes until heated through and crispy.
- For make-ahead convenience, freeze cooled French toast slices between layers of parchment paper in a freezer-safe container for up to 1 month.
Equipment Needed
- Large shallow dish for the custard mixture
- Large skillet or griddle
- Whisk
- Spatula
- Measuring cups and spoons
- Serving platter
Top Tip
Let the soaked bread rest on a wire rack for 1-2 minutes before cooking. This allows excess custard to drip off, preventing soggy centers and promoting even cooking.
FAQ
Yes, sourdough makes excellent French toast. Its tangy flavor complements the sweet egg mixture, and its dense texture holds up well without getting soggy. The slightly sour taste creates a perfect balance with maple syrup or other sweet toppings.
Yes, sourdough makes great toast because of its sturdy texture and rich flavor. It toasts evenly, gets crispy on the outside while staying chewy inside, and its natural tanginess becomes more pronounced when toasted, making it perfect for both sweet and savory toppings.
Brioche is traditionally better for French toast because it's richer and more custard-like when soaked in egg mixture. However, sourdough is an excellent choice for those who prefer a less sweet, more complex flavor and firmer texture. Both work well but create different styles of French toast.
The most common mistake is soaking the bread too long, making it too soggy to cook properly. Other common errors include using fresh bread instead of slightly stale bread, cooking at too high heat which burns the outside while leaving the inside raw, and not whisking the egg mixture thoroughly enough.
Turn your leftover sourdough bread into an amazing breakfast with this simple French toast recipe. With just a few ingredients and some easy steps, you'll have perfectly golden slices that are crispy outside and custardy inside.
Give it a try and share your experience in the comments below!
"If you loved the rich and crispy Sourdough French Toast, try the Easy Smoothie Bowl Recipe for a refreshing and healthy breakfast option!"
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Sourdough French Toast Recipe
Equipment
- Large shallow dish for the custard mixture
- Large skillet or griddle
- Whisk
- Spatula
- Measuring cups and spoons
- Serving platter
Ingredients
For the French Toast:
- 8 slices day-old sourdough bread 1-inch thick
- 4 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons butter for cooking
Optional Toppings:
- Fresh strawberries
- Fresh blueberries
- Butter
- Maple syrup
- Powdered sugar
Instructions
- Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a shallow dish.
- Soak each bread slice in the mixture for 20-30 seconds per side.
- Heat butter in a large skillet over medium heat.
- Cook soaked bread for 3-4 minutes per side until golden brown.
- Serve hot with fresh berries, butter, maple syrup, and a dusting of powdered sugar.
Notes
- Use day-old bread for best results
- Don't soak the bread too long
- Keep heat at medium to prevent burning
- Let excess custard drip off before cooking
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