Sourdough French Toast Recipe

Yield: slices

Prep Time: 19

Cook Time: 6

Total Time: 25

Turn day-old sourdough bread into a delicious breakfast creation. The bread soaks up the creamy egg mixture perfectly, giving me golden, custard-like slices of bread every time. I love that it comes together fast with just one bowl and a skillet.

5 from 2 votes

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Equipment

Ingredients

8 slices sourdough brioche bread (3/4 inch thick) see notes*
4 eggs
240 grams milk 1 cup
80 grams pure maple syrup 1/4 cup
1 gram salt 1/4 teaspoon
3 grams cinnamon 1 1/2 teaspoons
4 grams vanilla extract 1 teaspoon

Instructions

Slice the sourdough brioche bread into ¾ inch thick slices (8 slices). If possible, allow your bread to sit out for 24 hours to stale or pop them into a warm oven to dry out slightly. This allows the bread to soak up more of the delicious custard.
8 slices sourdough brioche bread (3/4 inch thick)
Blend all the ingredients, except for the bread, in a blender or whisk the ingredients in a bowl until smooth.
4 eggs, 240 grams milk, 80 grams pure maple syrup, 1 gram salt, 3 grams cinnamon, 4 grams vanilla extract
Pour the egg mixture into a shallow dish. Place two pieces of bread and allow them to soak for 4 minutes on each side. To speed up this step, you could also divide the egg mixture into 2 shallow dishes to soak 4 slices of bread at once.
TIP: If you are using sourdough bread other than Sourdough Brioche, you will need to either shorten or extend the soaking time. Sourdough Sandwich Bread takes less time, while crusty Sourdough Bread takes longer.
Preheat a hot griddle to 350 degrees F or a skillet to medium heat. While the griddle/skillet is preheating, set your oven to 170 degrees F. This will help the Sourdough French Toast to stay warm until ready to serve.
Once hot, grease the griddle/skillet with some butter. Cook the bread on a hot griddle or skillet for 2-3 minutes on each side until they are golden brown.
Place the cooked French Toast in a warm oven while you repeat with the remaining slices of bread. Serve warm and enjoy!

Notes

Ingredients & Substitutions

- Sourdough bread – My Sourdough Brioche bread makes for the softest pieces of French Toast. If you prefer, you can also substitute the bread for slices of Sourdough Sandwich Bread or Traditional Sourdough Bread. Use what you have; any type of bread will do. It is better if the bread is a few days old and slightly stale. To be clear, this isn’t necessary, but it helps the bread soak up more of the egg mixture.

- Milk: I used whole milk for this recipe, but any dairy or non-dairy option, like almond milk, will work. You could even pour a dash of cream for a more custard-like batter.

- Maple syrup: I love using this natural sweetener to give this special treat just a touch of extra sweetness. Be sure to use pure maple syrup rather than pancake syrup. You can substitute with white sugar or honey as well.

Tips for Making the Best Sourdough French Toast

Use day-old bread because...better soaking: Go for slightly stale sourdough bread, a few days old works best. Stale bread soaks up the egg mixture better without getting mushy, giving you that perfect custard-like texture. You can still use a fresh loaf, but day-old translates into max flavor absorption. If you have time, place the sliced slices of bread in a warm oven to help them dry out slightly before soaking.

Adjust soaking time based on the type of bread you are using: If using sourdough brioche, like I do, soak each side for roughly 4 minutes. But for sourdough sandwich bread, cut the soaking time a bit shorter, and for crusty sourdough, extend it a little. This simple trick helps make sure the bread absorbs just the right amount of egg mixture without falling apart.

Speed up prep with double dishes: To make the soaking and cooking process a little faster, divide the egg mixture into two shallow dishes. That way, you get to soak four slices of bread at once instead of two, which cuts down prep time. You can also preheat one large griddle or two large skillets to cook more slice of French toast at a time!

Nutrition

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