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Easy Sourdough French Toast for a Custardy Breakfast

Close-up of three thick slices of golden brown sourdough french toast stacked on a white plate.
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Transform your leftover sourdough bread into restaurant quality French toast. This easy recipe delivers crispy edges and a soft, custardy center using simple vanilla and cinnamon flavors.

Ingredients

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  • 6 thick slices day-old sourdough bread
  • 3 large eggs
  • 1 cup half-and-half or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking

Instructions

  1. In a shallow dish, whisk together the eggs, half-and-half, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This creates your rich custard base.
  2. Heat a large griddle or non-stick skillet over medium heat. Add half of the butter and let it melt until it foams slightly.
  3. Dip each slice of sourdough bread into the egg mixture, allowing it to soak for about 15 to 20 seconds per side. Sourdough is sturdy, but you want enough saturation for a custardy interior.
  4. Place the soaked bread onto the hot griddle, ensuring not to overcrowd the pan.
  5. Cook for 3 to 4 minutes per side, until the French toast is golden brown and has crispy edges. Adjust the heat if the outside browns too quickly before the inside is set.
  6. Add the remaining butter to the skillet and cook the remaining slices.
  7. Serve immediately with your favorite toppings like maple syrup and powdered sugar.

Notes

  • Using day-old or slightly stale sourdough bread is best; its firm texture prevents sogginess and helps achieve those desired crispy edges.
  • For an extra rich flavor, substitute half-and-half for the milk.
  • If you prefer a sweeter coating, sprinkle a small amount of granulated sugar onto the buttered pan just before placing the soaked bread down to encourage caramelization.

Nutrition

Find it online: https://frostedfancies.com/sourdough-french-toast-easy-custardy-recipe/