Sourdough French Toast
Upgrade breakfast with Sourdough French toast! Custardy inside, golden outside, flavored with warm spices and a touch of bourbon.
Ingredients
- 1 loaf Sourdough Bread, (day old bread, preferably, see notes*)
- 3 large Eggs
- 2 tbsp Bourbon, (optional)
- 2 tsp Vanilla Extract
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 cup Brown Sugar
- 3/4 cup Whole Milk
- 3/4 cup Heavy Cream
- 1/4 tsp Kosher Salt
- 2 tbsp Butter
- 2 tbsp Oil
Instructions
- Combine eggs, bourbon, vanilla extract, cinnamon, nutmeg, brown sugar, whole milk, heavy cream, and kosher salt in a large bowl. Whisk together.
- Slice the sourdough bread into 1 inch thick slices. Dip both sides of the bread into the custard/milk mixture and place onto into a large casserole dish. (if the dish get crowded, place some of the slices on top of one another)
- Pour the remaining custard on top of the bread and allow it to sit for 20-30 minutes to allow the bread to soak up the custard.
- Melt 1-2 tbsp of butter and 1-2 tbsp oil in a large skillet or griddle over medium heat. Once melted, place 1-2 slices of toast onto the skillet and cook for 2-3 minutes, until golden brown. Flip and repeat on the other side. Use remaining butter as needed.
- Top with fresh fruit and maple syrup.
Notes
- If your bread is fresh, just slice it and leave it out for a few hours, or pop it in a low oven (around 250°F) for 10 to 15 minutes to dry it out. Stale bread works best, as it absorbs more liquid without falling apart.
- Use Butter and Oil for Cooking: Butter alone can burn, but a mix of butter and neutral oil (like canola or vegetable oil) gives you that golden-brown exterior without burning. I do this with my sweet cream pancakes too!
- Preheat the Pan Properly: A medium-low to medium heat works best. Start by preheating your pan, so each slice cooks evenly without scorching. Patience here is key; if the pan is too hot, the outside will cook too quickly, leaving the inside soggy.
- Serve Immediately or Keep Warm in the Oven: French toast is best served hot, but if you’re making a large batch, keep it in a low-temperature preheated oven (around 200°F) until ready to serve.
Nutrition
Calories: 336kcal, Carbohydrates: 45g, Protein: 10g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 98mg, Sodium: 459mg, Potassium: 170mg, Fiber: 2g, Sugar: 18g, Vitamin A: 468IU, Vitamin C: 0.2mg, Calcium: 100mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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