Sourdough French Toast Recipe
This sourdough french toast recipe turns thick slices of sourdough bread into a golden, tender breakfast with crisp edges and a deliciously rich, slightly tangy flavor.
Equipment
- cast iron skillet
- Mixing bowls
- measuring cups and spoons
- whisk
- Spatula
- Sharp Knife for slicing sourdough bread
Ingredients
- 1 loaf sourdough bread cut into 6-18 slices
- 6 eggs
- 1 c. milk
- ½ c. cream
- ¼ c. sugar honey or maple syrup
- 2 tsp. vanilla extract
- ½ tsp. salt
- ½ tsp. cinnamon
Instructions
- Pre-heat cast iron pan on medium heat.
- Slice sourdough bread into thick slices
- To a mixing bowl add cream or milk, eggs, sugar, cinnamon and vanilla. Mix well using a whisk.
- Soak each piece of sourdough bread in egg/milk mixture briefly on each side and place in hot skillet. If using crusy sourdough bread, you might have to soak it a little bit longer.
- Cook for 2-3 minutes and flip to the other side using a spatula.
- After 2-3 more minutes check to see that the second side is golden brown and fully cooked.
- Remove to a plate or platter and serve with homemade butter, buttermilk syrup, maple syrup or jam.
Notes
- Slightly stale sourdough bread works best and is less likely to become soggy.
- Don’t over-soak the bread. Crusty sourdough may need a little longer than soft bread.
- Cook over medium heat so the outside gets golden brown while the center cooks through.
- Serve with homemade butter, buttermilk syrup, maple syrup, jam, or fresh fruit.
- Leftover French toast can be frozen for up to 3 months in an airtight container.
