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
Units
Scale
- 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
- Homemade sourdough bread is best, but store-bought or bakery sourdough will also work
- Storage: Store any leftover French toast in an airtight container in the fridge for 2-3 days. Reheat in a hot skillet or microwave until heated through.
- Freezer storage: Yes, freeze the French toast in a single layer on a lined baking sheet. When it’s frozen solid, transfer to a freezer bag or storage container and freeze for 1-2 months. Thaw slightly before reheating in a hot skillet.
- Ingredient notes: I prefer homemade as it has the best flavor, but you can also use artisan sourdough from your local store or bakery. Stale sourdough bread actually works fantastic as it will soak up the egg mixture even better.
- Serve with: Creamy scrambled eggs, shaken espresso, or Americano.