French Toast Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cutting board
- 1 Chef's knife
- 1 large nonstick skillet or griddle
- 1 Spatula
- 1 Shallow dish
Ingredients
- 8 slices sourdough bread thick-cut about 1-inch
- 4 large eggs
- 240 milliliter whole milk
- 60 milliliter heavy cream
- 30 milliliter maple syrup
- 10 milliliter vanilla extract
- 4 gram ground cinnamon
- 1 gram ground nutmeg
- 2 gram fine sea salt
- 30 gram unsalted butter for cooking
- 15 milliliter neutral oil for cooking
- 30 gram powdered sugar for serving
- 120 milliliter maple syrup for serving
- 125 gram fresh berries for serving optional
Instructions
- Slice the sourdough bread into thick 1-inch slices if not already sliced.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the custard mixture into a shallow dish wide enough to hold a slice of bread.
- Preheat a nonstick skillet or griddle over medium heat.
- Add half of the butter and oil to the skillet and allow it to melt and coat the surface.
- Place 1–2 slices of sourdough into the custard and soak for 20–30 seconds per side, ensuring the bread is well-saturated but not falling apart.
- Lift the soaked bread, let excess custard drip back into the dish, and transfer it to the hot skillet.
- Cook the bread for 3–4 minutes on the first side until golden brown and slightly crisp.
- Flip and cook the second side for another 2–3 minutes until cooked through and deeply golden.
- Transfer cooked slices to a plate and keep warm while repeating with remaining bread, adding more butter and oil as needed.
- Once all slices are cooked, dust with powdered sugar.
- Serve warm with maple syrup and fresh berries if desired.
Notes
For best results, use day-old or slightly stale sourdough so it can soak up the custard without becoming mushy, and adjust soaking time based on how dense your loaf is—thicker, chewier sourdough may need a few extra seconds per side. Keep the heat at medium to medium-low to avoid burning the exterior before the center sets, and wipe the pan between batches if butter solids start to brown too quickly. You can customize the flavor by adding orange zest, a splash of bourbon or rum, or swapping some milk for half-and-half, and keep finished slices in a low oven (about 90–100°C / 200°F) for up to 20 minutes so everything stays warm and crisp for serving.
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