Sourdough French Toast: My Cozy Weekend Favorite (Print Version)
Sourdough French Toast transforms stale bread into a breakfast dream. Learn my secrets, tips, and 'oops' moments for the best, coziest brunch ever!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
8 slices stale sourdough bread (about 1-inch thick)
02 -
2 large eggs
03 -
1/2 cup whole milk
04 -
1/4 cup heavy cream
→ Flavor Boosters
05 -
2 tablespoons granulated sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon ground cinnamon
08 -
Pinch of salt
→ For Cooking
09 -
2 tablespoons unsalted butter
→ Garnish & Toppings
10 -
Powdered sugar (for dusting)
11 -
Maple syrup (for serving)
12 -
Fresh berries (for serving)
# Instructions:
01 -
First things first, grab a wide, shallow dish – something that can comfortably fit a slice of your beautiful sourdough bread. Whisk together your eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and that all-important pinch of salt. Whisk it really well until everything is combined and the sugar has dissolved. You want a smooth, creamy custard. This is where the magic starts to happen; you can already smell the vanilla and cinnamon, oh, it's heavenly!
02 -
Now for the bread. Slice your stale sourdough about 1-inch thick. Don't go too thin, or it'll fall apart; too thick, and it won't cook through. Lay a slice into your custard mixture, letting it soak for about 30 seconds to 1 minute per side. The key here is to let it really absorb the liquid without becoming oversaturated. This is where I sometimes get impatient, but trust me, a good soak makes all the difference for amazing Sourdough French Toast.
03 -
While your bread is soaking, get your skillet or griddle nice and hot over medium heat. Add a knob of unsalted butter – enough to coat the bottom. You want it shimmering but not smoking. If it smokes, your pan is too hot, and your Sourdough French Toast will burn before it cooks through. I’ve definitely had a few too many smoky kitchen moments learning this one!
04 -
Carefully transfer your soaked sourdough slices to the hot pan, making sure not to overcrowd it. Give them some space! Cook for about 3-4 minutes per side, or until they're beautifully golden brown and the center feels set. You're looking for that perfect crust on the outside and a soft, custardy interior. The smell filling your kitchen right now? That's pure joy, honestly!
05 -
As you finish cooking each batch of Sourdough French Toast, you can keep them warm by transferring them to a baking sheet in a preheated oven set to a low temperature (around 200°F or 95°C). This is a lifesaver if you're cooking for a crowd or just want everything hot at once. I always do this, otherwise, someone gets cold French toast, and that's just a tragedy.
06 -
Pile those golden beauties high! This is the best part. Serve your Sourdough French Toast immediately with your favorite toppings. Think fresh berries, a dusting of powdered sugar, and a generous drizzle of maple syrup. The outside should be slightly crisp, and the inside soft and custardy. It’s truly a masterpiece, if I do say so myself!
# Notes:
01 -
The staler your sourdough, the better it soaks up the custard without getting mushy – trust me on this!
02 -
Store leftover cooked French Toast in an airtight container in the fridge for up to 3 days, or freeze for a quick future breakfast.
03 -
If you don't have heavy cream, a bit more whole milk works, but the cream really adds to the richness.
04 -
Serving with a side of crispy bacon or sausage makes it a complete, satisfying meal.
# Equipment Needed:
01 -
Large mixing bowl
02 -
whisk
03 -
wide shallow dish
04 -
large skillet or griddle
05 -
spatula
06 -
measuring cups and spoons.
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 40-50g
Protein: 10-15g