Sourdough French Toast Recipe
This Sourdough French Toast Recipe turns a simple loaf of sourdough bread into a delicious breakfast in just 30 minutes!
Servings: 8 slices
Calories: 262kcal
Ingredients
- 8 slices sourdough bread stale, homemade or store bought
- 4 large eggs
- 1 cup half and half or whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 tablespoons pure maple syrup
Instructions
- Preheat your oven to 200 degrees Fahrenheit and place a wire cooling rack on top of a baking sheet inside your oven. This will be to keep your French toast warm in the oven as you make it.
- In a medium sized mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, salt and maple syrup until the mixture is smooth and fully combined.
- Pour the egg mixture into a shallow baking dish.
- Over medium-low heat, warm up your skillet or griddle pan. You want the pan to be hot but not too hot where the bread will burn. It is best to heat the pan up slowly using a medium-low heat setting. Once the pan is heated up and before placing the first piece of bread in your skillet, turn the heat to low.
- Place 2 slices of bread into the egg mixture and allow them to soak for 3 minutes. Flip the bread over and allow the other side to soak for 3 minutes. If using a non-stick pan, use a little bit of butter or neutral oil to coat your heated up skillet or griddle before placing the bread on it to cook. Before putting new pieces of bread into the egg mixture, use a fork to mix it so that the spices are floating around and are not sitting on the bottom of your pan.
- Cook the French toast on low heat for 2-3 minutes on each side. You want your French toast to be a golden brown with slightly crisp edges. As each slice is finished cooking, place it on the wire rack on the baking sheet in your oven to keep warm until ready to serve.
Notes
How to Store:
Allow the French toast to cool completely. Place the leftover French toast in an airtight container in the refrigerator for 3-4 days. Reheat by popping the toast slices into a toaster for best results.
Freezing Instructions: Freeze in a single layer in an airtight freezer-safe container or freezer bag for up to 2 months. Reheat in the toaster for best results.
Tips:
- This recipe and the timing of the bread soaking creates a firmer French toast. If you would like a less firm French toast increase the amount of time your piece of bread soaks to 3 and a half minutes per side.
- If you do not have half and half you can use whole milk or heavy whipping cream.
- You can use homemade sourdough bread or store-bought sourdough bread. Slightly stale bread works best, so fresh is not recommended for French toast. You can leave your bread out overnight if you plan to make French toast in the morning or you can very lightly toast the bread before soaking it in the egg mixture. This will help keep the French toast from getting too soggy.
- Topping suggestions: butter, syrup, fresh fruit, whipped cream, jam, dusted with powdered sugar
Nutrition
Serving: 1slice | Calories: 262kcal | Carbohydrates: 38g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 508mg | Potassium: 159mg | Fiber: 2g | Sugar: 7g | Vitamin A: 227IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 3mg
