Sourdough French Toast
Day-old sourdough bread is built for French toast. The sturdy crumb soaks up custard without falling apart, and the tang plays off the sweetness in a way regular bread can't. Thick slices, a proper soak, and medium-low heat are the only secrets here.
Ingredients
- 6 thick slices (about 2cm / 3/4" each)day-old sourdough bread-- a rustic country loaf works best
- 3 largeeggs
- 120mlwhole milk or heavy cream
- 1 teaspoonvanilla extract
- 1/2 teaspooncinnamon
- 1 tablespoonsugar
- for the panunsalted butter
Instructions
- 1
Whisk together the eggs, milk, vanilla, cinnamon, and sugar in a wide, shallow bowl or dish. The mixture should be smooth and uniform.
- 2
Heat a large skillet or griddle over medium-low heat. Add a generous pat of butter and let it melt and coat the surface.
- 3
Dip each bread slice into the custard, letting it soak for about 20-30 seconds per side. You want it saturated but not falling apart. Sourdough bread is denser than sandwich bread, so give it a bit more time.
Stale bread absorbs better than fresh. If your bread is too fresh, toast the slices lightly first or leave them uncovered overnight.
- 4
Place the soaked slices in the pan. Cook for 3-4 minutes per side until deep golden brown and slightly crispy. Medium-low heat is critical -- too high and the outside burns while the inside stays custardy and raw.
- 5
Serve immediately with maple syrup, fresh berries, whipped cream, powdered sugar, or all of the above.
Tips
The best French toast comes from bread that's 1-2 days old. Fresh bread is too soft and turns mushy. The stale surface absorbs custard like a sponge.
Heavy cream instead of milk makes a richer custard. If you've got it, use it.
Don't rush the soak. Sourdough is denser than most bread, so a quick dip won't penetrate. But don't drown it either -- 20-30 seconds per side is the sweet spot.
For a crowd, keep cooked slices warm on a wire rack in a 95C (200F) oven. Don't stack them or they'll get soggy.