Description
This classic Sourdough French Toast recipe transforms thick slices of sourdough bread into a golden, custardy breakfast treat. Soaked in a cinnamon-spiced egg and half-and-half mixture, then pan-fried to a perfect caramelized crispness, this dish is served warm with maple syrup, confectioners' sugar, or fresh berries for a delicious start to your day.
Ingredients
For the French Toast Mixture
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon table salt
- 1/8 teaspoon nutmeg (optional)
- 2 large eggs
- 1/3 cup (151g) half-and-half
- 2 teaspoons pure vanilla extract
For the Toast
- Eight 1/2"-thick slices sourdough bread, fresh or somewhat stale
- Vegetable oil, for the pan
- Butter, for the pan
- Raw sugar, for sprinkling (optional)
To Serve
- Maple syrup
- Confectioners' sugar
- Fresh berries
Instructions
- Preheat Oven: Preheat your oven to 200°F and set a wire rack inside a baking sheet to keep the cooked French toast warm without steaming.
- Prepare Egg Mixture: In a large, shallow dish like a pie pan, whisk together granulated sugar, cinnamon, salt, and nutmeg. Add the eggs, half-and-half, and vanilla extract, mixing until fully combined and smooth with no streaks of egg.
- Heat Skillet: Place a large nonstick skillet over medium-high heat to get it hot enough for cooking the French toast evenly.
- Soak Bread: Working with two slices at a time, soak each slice in the egg mixture for 1 minute on each side. The bread should be thoroughly saturated but not overly soggy.
- Oil and Butter the Pan: When the skillet is hot, add a thin coat of vegetable oil (about 1 to 1 1/2 teaspoons) and a small pat of butter. The oil ensures even browning while the butter adds flavor.
- Cook French Toast: Place the soaked bread slices in the skillet. Cook until the bottom is nicely browned, about 2 minutes. If using, sprinkle raw sugar on the top side, then flip and cook for another 1 to 2 minutes until the second side is browned and caramelized.
- Keep Warm: Transfer the cooked French toast to the wire rack in the oven to keep warm. Repeat the process with the remaining bread slices, wiping the pan if raw sugar was used to prevent burning, and adding more oil and butter as necessary.
- Serve: Serve the French toast warm, topped with maple syrup, a dusting of confectioners' sugar, and/or fresh berries to taste.
Notes
- Using slightly stale bread helps the slices soak up more custard without falling apart.
- Adjust the heat during cooking to prevent burning and ensure even browning.
- Wiping out the pan between batches if using raw sugar helps avoid burnt residue.
- Half-and-half can be substituted with whole milk or cream for different richness.
- Sourdough bread adds a distinct tang and texture that complements the sweet custard.
