Print

Ultimate Crispy Outside, Custardy Inside Sourdough French Toast

Two halves of golden brown sourdough french toast stacked, oozing with creamy filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. In a shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. This is your custard base.
  2. 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.
  3. Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt until it foams slightly.
  4. Carefully place the soaked bread slices onto the hot skillet, ensuring they do not touch.
  5. Cook for 3 to 4 minutes per side, until the French toast is golden brown and crispy on the edges. Adjust heat if the outside browns too quickly before the inside cooks.
  6. Add the remaining butter to the skillet and cook the remaining slices.
  7. Serve immediately with your preferred toppings.

Notes

  • Using day-old sourdough is best because the slightly drier texture absorbs the custard better 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 thicker coating, use only 3 slices of bread and increase the soaking time slightly.

Nutrition

Find it online: https://whiskdaily.com/sourdough-french-toast-recipe/