Why Sourdough?

For French toast, sourdough bread is my secret weapon. Its zesty flavor transforms average French toast into a breakfast sensation.

Sourdough stands up to a good soaking in the custard mixture without turning mushy. It absorbs all that eggy goodness while maintaining a crispy exterior and soft, pillowy inside.

Plus, sourdough is gentler on your digestive system. Its natural fermentation breaks down gluten better than regular breads, meaning happier tummies all around.

I remember showing off my sourdough French toast skills at a family brunch. Everyone was skeptical at first, but once those slices hit the griddle and the aroma filled the air—pure bliss. The looks of surprise and joy on their faces were priceless. Since then, it’s become our go-to for special occasions.

In my kitchen, sourdough reigns supreme for French toast. Try it once, and I bet you’ll be hooked too.

Essential Ingredients

Here’s what you need for perfect sourdough French toast:

• Sourdough Bread: The star of the show, offering that signature tang and sturdy texture.
• Eggs: A couple to bring the custard together.
• Whole Milk: Adds richness. Almond or oat milk work for dairy-free folks.
• Vanilla Extract: A dash for warmth and coziness.
• Cinnamon: A sprinkle brings gentle warmth.
• Sweetener: Sugar, honey, or maple syrup work great.
• Salt: Just a pinch to enhance all flavors.
• Butter: For golden, delicious slices. Coconut oil is a tasty non-dairy option.

Stick to these basics and you’ll have French toast that always highlights the star—sourdough.

Perfecting the Custard

Creating the custard is simple yet rewarding. Start with equal parts eggs and milk—one egg per half cup of milk. Add a teaspoon of vanilla extract and a half teaspoon of cinnamon. A tablespoon of sugar adds a touch of sweetness without overpowering. Don’t forget a pinch of salt to enhance all flavors.

Whisk until smooth, making sure no stray egg whites sneak in. With this balanced blend, your sourdough French toast will turn out beautifully every time.

Bread Soaking Tips

Getting the bread soak just right is crucial. Aim for slices about an inch thick. For fresh sourdough, a quick 20-second dip per side in the custard should do. If your bread’s a couple days old, give it a longer soak of 30 to 40 seconds each side.

Finding the right balance is key. Too short a soak, and you’ll have dry centers. Too long, and you might end up with slices that fall apart during cooking. Hit that sweet spot where the custard seeps through without compromising texture.

Cooking Techniques

Cook your sourdough French toast to perfection by managing your heat and using butter wisely. Medium heat is ideal—low enough to gently cook the eggy center but hot enough for that crispy golden exterior.

Make sure your butter’s melted and ready before adding those slices to ensure even cooking. Coconut oil is a great dairy-free option, adding its own unique aroma.

For that perfect outer crunch with soft insides, let each slice rest for a minute or two after cooking. You can keep them warm on a baking sheet in a low-temp oven—around 200°F works well.

Toppings and Serving Suggestions

Let’s spice up your sourdough French toast from tasty to irresistible. Classic maple syrup is always a winner, but fresh berries add a pop of color and flavor. Try spreading some Nutella or your favorite nut butter for a creamy texture. A light dusting of powdered sugar adds a touch of elegance.

For sides, crispy bacon or scrambled eggs make for a balanced plate. Consider seasonal fruits to keep things fresh. Pair your creation with your favorite coffee or freshly squeezed juice for a breakfast that’ll brighten any morning.

Storage and Reheating

For leftovers, store in an airtight container in the fridge for up to four days. Place slices in a single layer with parchment paper between each to prevent sticking.

To freeze, lay out slices on a parchment-lined baking sheet until firm, then transfer to a freezer bag. They’ll keep for up to three months.

To reheat, skip the microwave. Instead, use a 350°F oven for 10-15 minutes. For a quicker option, reheat in a skillet with a little butter until warmed through.

With these tips, your sourdough French toast will taste just as inviting as when you first made it.

The Recipe

Ingredients:

• 8 slices sourdough bread, about 1-inch thick
• 4 large eggs
• 1 cup whole milk (or almond/oat milk for a non-dairy option)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar (or honey/maple syrup)
• Pinch of salt
• 2 tablespoons butter (or coconut oil for a non-dairy option)

Steps:

1. In a large shallow dish, whisk together eggs, milk, vanilla, cinnamon, sugar, and salt.
2. Preheat a skillet over medium heat and melt 1 tablespoon of butter.
3. Dip each bread slice into the egg mixture, soaking for 20-40 seconds per side.
4. Cook soaked slices for 3-4 minutes on each side, until golden brown.
5. Repeat with remaining slices, adding more butter as needed.
6. Serve warm with your choice of toppings.

Nutritional information (per serving, assuming 4 servings):

kcal: 385
Carbohydrates: 45g
Protein: 14g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 205mg
Sodium: 550mg
Fiber: 2g
Sugar: 6g