Description
This classic sourdough French toast recipe offers a rich and custardy breakfast treat, featuring a blend of whole milk, heavy cream, eggs, brown sugar, and a hint of cinnamon. The sourdough bread slices are soaked in this flavorful mixture and pan-fried to a golden perfection, then kept warm in the oven before serving with maple syrup and fresh fruit for a deliciously comforting meal.
Ingredients
Dairy and Eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 eggs
- butter, for cooking (clarified is ideal)
Dry and Flavorings
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1 vanilla bean, split and seeds scraped (optional)
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
Bread and Toppings
- 1 lb loaf crusty sourdough bread, sliced into eight 1-inch thick slices
- maple syrup, for serving
- fresh fruit and berries, for serving
Instructions
- Preheat and prepare: Preheat your oven to 250°F (120°C). Place a wire rack on a baking sheet to keep the cooked French toast warm and crisp.
- Make the custard mixture: In a wide, shallow container such as a baking dish, whisk together the whole milk, heavy cream, eggs, brown sugar, vanilla extract, vanilla bean seeds if using, ground cinnamon, and kosher salt until fully blended.
- Soak the bread: Dip each slice of sourdough bread into the custard mixture, soaking each side for about 45 seconds until well saturated but still holding its shape. Use a slotted spatula or your fingers to lift the bread, allowing excess liquid to drip off, then transfer to another baking sheet.
- Fry the slices: Melt a small amount of butter in a large skillet over medium heat. Work in batches, cooking two slices at a time. Fry each slice about 3 to 4 minutes per side until golden brown. Adjust the heat as needed to avoid burning.
- Keep warm: Once browned, place the cooked French toast on the wire rack in the preheated oven to keep warm and crisp while you finish frying the remaining slices. Add more butter to the pan as required.
- Serve: Serve the golden French toast warm, topped with maple syrup and fresh fruit or berries for a delightful breakfast or brunch.
Notes
- Using clarified butter helps prevent burning during frying.
- Do not soak the bread too long or it will fall apart; about 45 seconds per side is ideal.
- Keeping the cooked toast on a wire rack prevents sogginess by allowing air circulation.
- You can substitute vanilla bean seeds with 2 teaspoons of vanilla extract if desired.
- Adjust frying heat to avoid over-browning and burnt edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
