Sourdough French Toast

Name: Sourdough French Toast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 slices sourdough bread (thick-cut, day-old preferable); 4 pcs egg (large); 0.5 cup milk (whole milk); 2 tbsp butter (for skillet); 1 tsp vanilla extract; 1 pinch cinnamon powder; 1 pinch salt; 4 tbsp maple syrup (for serving)

RATING

4.4/5(137)

TASTE SCORE

9/10

Crispy, golden edges and a soft, custard-like center make this sourdough French toast an irresistible brunch staple. Thick slices of tangy sourdough soak up a vanilla-scented egg mixture, then cook on a buttered griddle until caramelized and perfect.

PREP

COOK

15m

SERVES

2 PIECES

482 cal

SERVINGS

INGREDIENTS

For 4 servings

8 slicessourdough bread · thick-cut, day-old preferable4 pcsegg · large½ cupmilk · whole milk2 tbspbutter · for skillet1 tspvanilla extract1 pinchcinnamon powder1 pinchsalt4 tbspmaple syrup · for serving

NUTRITION · PER SERVING

482

CALORIES · 2 PIECES

Protein19g · 16%

Carbs71g · 59%

Fat13g · 24%

Fiber2g

Sugar14g

Saturated fat6g

Cholesterol201mg

Sodium768mg

Potassium333mg

Phosphorus251mg

How we calculate →

METHOD · 4 STEPS

prep
Slice the bread and make the custard.
1.Slice sourdough bread into 8 thick slices (about 1 inch each).
2.In a large mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon powder, and salt.
TIPDay-old bread works best — it's drier and soaks up the custard without turning mushy.
prep
Soak the bread slices.
1.Dip each slice of bread into the egg mixture, letting it soak for about 20 seconds per side.
2.Lift each slice and let the excess custard drip off before placing it on a plate.
TIPDon't oversoak — the bread should be saturated but not falling apart.
fry · ~15 min
Cook the French toast.
1.Melt 1 tbsp butter in a large skillet over medium heat.
2.Place 4 soaked bread slices in the skillet and cook until golden brown (3-4 minutes per side).
3.Repeat with remaining butter and bread slices.
TIPKeep heat at medium. Too high burns the outside before the custard cooks through.
serve
Serve warm with maple syrup.
Stack two slices per plate, drizzle with maple syrup, and serve immediately.
TIPKeep cooked slices warm in a 200°F oven while finishing the rest.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old sourdough bread — it's drier and absorbs the custard without turning mushy.
2
Whisk the custard thoroughly to ensure the eggs and milk are fully combined for a smooth soak.
3
Let each slice soak for about 20 seconds per side — oversoaking can cause the bread to fall apart.
4
Cook over medium heat to achieve golden-brown edges without burning the exterior.
5
Keep cooked slices warm on a baking sheet in a 200°F oven while finishing the remaining batches.
6
For extra crispiness, let the soaked bread rest on a wire rack for a minute before cooking.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace eggs with 1 mashed banana or 1/4 cup chickpea flour mixed with 1/4 cup plant milk; use plant-based butter and maple syrup.

High Protein

High-Protein

Use 6 egg whites instead of 4 whole eggs and substitute milk with unsweetened almond milk for a leaner, protein-packed version.

Savory

Omit vanilla and cinnamon; add 1/2 tsp black pepper, 1/4 cup grated Parmesan, and a pinch of cayenne to the custard, then serve with sautéed mushrooms.

Gluten Free