Go Back
Sourdough French Toast

Sourdough French Toast

Thick slices of day-old sourdough soaked in a cinnamon-vanilla custard and pan-fried until golden. The best use for a loaf that has gone past its best eating day.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings (4 slices)
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thick slices day-old sourdough bread about 3/4-inch thick
  • 3 large eggs
  • 3/4 cup whole milk or half-and-half
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp granulated sugar optional
  • 1/4 tsp salt
  • 2 tbsp butter plus more for the pan

Equipment

  • 1 Large nonstick skillet or griddle
  • 1 Shallow dish or pie plate for soaking

Method
 

  1. Whisk the eggs, milk, vanilla, cinnamon, sugar, and salt together in a shallow dish until fully combined.
  2. Heat a large nonstick skillet or griddle over medium heat and add a tablespoon of butter.
  3. Dip each slice of bread into the custard, letting it soak for about 20 seconds per side so it absorbs the liquid without falling apart.
  4. Lay the soaked slices in the skillet and cook until deep golden brown, about 3 to 4 minutes per side.
  5. Add more butter to the pan as needed between batches.
  6. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Notes

Day-old sourdough is good for this, but bread that is two or three days old, or frozen and thawed, is even better - the firmer, slightly stale texture soaks up the custard without turning mushy. If your loaf is very fresh, let sliced pieces sit out uncovered for an hour before using.