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Sourdough French Toast

This recipe transforms tangy sourdough bread into golden, crispy-edged slices with a creamy custardy center that pairs beautifully with sweet toppings like maple syrup and fresh fruit.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 slices sourdough bread about 3/4 inch thick, day-old or slightly stale
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter plus more as needed
  • Maple syrup for serving
  • Fresh berries for serving (optional)
  • Whipped cream for serving (optional)
  • Powdered sugar for serving (optional)
  • Sliced banana for serving (optional)

Equipment

  • Large shallow bowl or pie dish
  • Whisk
  • Griddle or large skillet
  • Spatula
  • Measuring cups and spoons
  • Cutting board and serrated knife
  • Serving plates

Method
 

  1. In a large shallow bowl, whisk together 4 eggs, 1/2 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth.
  2. Heat a griddle or large skillet over medium heat for about 2 minutes until a drop of water sizzles on the surface.
  3. Add 1 tablespoon of butter to the hot griddle and swirl to coat the surface, letting it melt and foam for 30 seconds.
  4. Quickly dip one slice of sourdough bread into the custard mixture for about 1 second per side, coating both surfaces without saturating.
  5. Place the dipped bread on the griddle and cook for 2 to 3 minutes until the bottom is golden brown and a crust forms.
  6. Flip the slice and cook the other side for another 2 to 3 minutes until golden and the custard is set.
  7. Transfer cooked slices to a serving plate and cover with foil; add another tablespoon of butter to the griddle and repeat dipping and cooking with remaining bread.
  8. Serve immediately while warm and crispy with maple syrup and optional toppings.

Notes

Keep cooked french toast warm in a 200°F oven if needed; leftovers can be refrigerated for up to 3 days and reheated in a hot oven to restore crispness.