Description
This sourdough French toast turns day-old bread into a perfectly crispy dish on the outside and custardy on the inside. Easy and delicious!
Ingredients
- 2 eggs
- 1/2 cup milk
- 2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 6 large slices sourdough bread (~11 ounces)
- 2 Tbsp. butter
- for serving: cinnamon sugar, maple syrup, fresh berries
Instructions
- In a shallow baking dish, whisk together eggs, milk, vanilla, and cinnamon until everything is combined.
- Add slices of bread to egg mixture and flip over to coat both sides, dipping for about 5-10 seconds per side, lightly pressing bread into egg mixture.
- Meanwhile, melt butter in large nonstick skillet over medium heat. When butter foams, add bread to the skillet and cook for about 2-4 minutes per side, until golden brown.
- Repeat with the remaining pieces of bread.
- Serve with butter, maple syrup, cinnamon sugar, and fresh berries as desired.
Notes
Storage: Store leftover French toast in an airtight container in the fridge for 2–3 days. Reheat in a hot skillet or the microwave until warmed through.
Freezer storage: Freeze in a single layer on a lined baking sheet. Once frozen solid, transfer to a freezer bag or airtight container and freeze for up to 1–2 months. Thaw slightly before reheating in a hot skillet.
Ingredients: Homemade sourdough has the best flavor, but store-bought or bakery sourdough works great – as confirmed by a reviewer who made it exactly that way. Stale bread is genuinely preferred: the drier the slice, the better it absorbs the custard.
Prep ahead: Whisk together the egg custard the night before and store it covered in the fridge. Give it a quick stir before dipping the bread.