Sourdough French Toast: A Perfect Weekend Breakfast
A delightful breakfast treat with tangy sourdough bread, a rich custard coating, and your favorite toppings. This dish combines comfort and sophistication, making it perfect for weekend brunches or a special breakfast.
Equipment
- - Shallow dish or baking pan
- - Whisk
- - Cast iron skillet or non-stick frying pan
- - Spatula
Ingredients
- - Thick slices of stale sourdough bread 500-600 grams or about 1/2 loaf
- - 5 large eggs 250 grams total
- - 1 cup 240 grams whole milk
- - 3/4 cup 180 grams heavy cream
- - 1 teaspoon 4 grams vanilla extract
- - 1 tablespoon 7 grams ground cinnamon
- - Butter or coconut oil for cooking
- - Maple syrup for serving
- - Optional: 1/3 cup 75 grams granulated sugar
- - Optional toppings: Fresh berries berry compote, powdered sugar, caramelized fruit, whipped cream
Instructions
- In a shallow dish, whisk together eggs, milk, heavy cream, vanilla extract, and cinnamon until smooth. Add sugar if using.
- Heat a cast iron skillet or non-stick frying pan over medium heat. Add butter or coconut oil to grease the pan.
- Dip each slice of sourdough bread into the custard mixture, ensuring both sides are coated. Let excess drip off.
- Place the soaked bread slices into the hot skillet. Cook for 2-3 minutes on each side, or until golden brown. Adjust the heat as needed to prevent burning.
- Repeat with the remaining bread slices, adding more butter or oil to the pan as needed.
- Serve hot with maple syrup, fresh berries, powdered sugar, or other desired toppings.