Sourdough French Toast: A Weekend Brunch Dream (Print Version)

Sourdough French Toast elevates brunch! My secret recipe for crispy edges & soft centers, perfect with maple syrup. Get cozy with this easy, comforting twist.

# 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:

→ Sourdough French Toast Base

01 - 8 slices thick-cut sourdough bread (day-old preferred)
02 - 4 large eggs
03 - 1 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

→ Sweet Toppings & Garnish

09 - 2 tablespoons unsalted butter (for cooking)
10 - Maple syrup, for serving
11 - Fresh berries, for serving
12 - Powdered sugar, for dusting

→ Optional Extras

13 - Whipped cream
14 - Toasted nuts (pecans or walnuts)
15 - Chocolate chips (mix into batter or sprinkle on top)

# Instructions:

01 - First things first, grab a wide, shallow dish – something that can comfortably fit a slice of your glorious sourdough. In it, whisk together your eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, and that crucial pinch of salt. See how it comes together? It should look smooth and slightly frothy. This is the heart of your Sourdough French Toast, so give it a good whisk! I always make sure there are no eggy streaks left; that's where I used to mess up, leaving little bits of unmixed egg. Oops!
02 - Now, for the main event! Take a slice of that beautiful thick-cut sourdough bread and gently lay it into the custard mixture. Let it soak for about 30 seconds to 1 minute per side. You want it to absorb all that deliciousness without becoming soggy. The sourdough's sturdy texture means it can handle a good soak. Don’t rush this part; it's what gives you that perfect custardy interior. I remember once I got impatient and barely soaked it – the result was dry, sad French toast. Learn from my mistakes!
03 - While your bread is getting its soak on, heat a large non-stick skillet or griddle over medium heat. Add a knob of unsalted butter and let it melt, swirling it around to coat the pan. You'll see it shimmer and maybe even hear a little sizzle – that's your cue! This step is crucial for getting that beautiful golden-brown crust on your Sourdough French Toast. If the pan isn't hot enough, the bread just absorbs the butter and gets greasy, which, to be real, is not what we want.
04 - Carefully transfer a soaked slice of Sourdough French Toast to the hot pan. Don't overcrowd the pan; give them space to breathe and brown evenly. Cook for about 3-4 minutes per side, or until golden brown and cooked through. You'll see steam rising and the edges getting crispy. The smell? Oh my goodness, the smell of cinnamon and toasted bread will fill your kitchen! I always peek after a couple of minutes, just to make sure they're not browning too fast.
05 - Continue with the remaining slices, adding more butter to the pan as needed between batches. This is where my kitchen usually gets a bit messy, with butter wrappers and stray bits of bread everywhere, but it's worth it! Keep an eye on the heat; sometimes I have to adjust it down slightly as the pan gets hotter to prevent burning. Consistency is key for perfectly cooked Sourdough French Toast.
06 - Once all your Sourdough French Toast slices are cooked, pile them high on a plate! Dust generously with powdered sugar, scatter those fresh berries over the top, and drizzle with a river of warm maple syrup. The final result should be beautifully golden, with a slightly crisp exterior and a tender, custardy interior. It smells like pure comfort and tastes like a dream! This is where you admire your handiwork before digging in.

# Notes:

01 - Always use day-old or slightly stale sourdough; fresh bread gets too soggy. I learned this the hard way!
02 - Don't overcrowd the pan, or your French toast won't get that beautiful golden crust.
03 - Make sure your pan is hot enough before adding the bread, or it'll just absorb the butter.
04 - Serving with a sprinkle of toasted pecans or walnuts adds a lovely crunch.

# Tools You'll Need:

01 - Wide
02 - shallow dish; Whisk; Large non-stick skillet or griddle; Spatula

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 12g

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