Description
Make superior French toast using sourdough bread. The natural tang and structure of sourdough result in a crispy exterior and a rich, custardy interior that resists sogginess.
Ingredients
Scale
- 6 thick slices day-old sourdough bread
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
Instructions
- Whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt in a shallow dish until fully combined. This is your custard base.
- Place one slice of sourdough bread into the custard mixture. Let it soak for 30 to 45 seconds per side. Sourdough is sturdy, but do not over-soak, or it will become too wet.
- Heat a large skillet or griddle over medium heat. Add half of the butter and let it melt until it foams slightly.
- Carefully place the soaked bread slices onto the hot skillet, ensuring they do not touch.
- Cook for 3 to 4 minutes per side until the French toast is golden brown and crispy on the edges. Adjust the heat if the outside browns too quickly before the inside cooks.
- Remove the cooked slices and keep them warm while you cook the remaining bread, adding more butter to the skillet as needed.
- Serve immediately with your preferred toppings.
Notes
- Using day-old or slightly stale sourdough bread works best because it absorbs the custard without falling apart.
- For extra flavor, scrape the seeds from half a vanilla bean into the custard mixture instead of using extract.
- If you prefer a richer flavor, substitute half of the milk with half-and-half.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8
- Sodium: 250
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 11
- Cholesterol: 150