Sourdough French Toast
This recipe for Sourdough French Toast is perfect for using up any leftover, stale sourdough. You can make this for breakfast or dessert, it's up to you!
- 8 slices of sourdough bread cut into thick slices
- 4 medium eggs
- 100 ml milk (1/2 a cup) full-fat
- 2 1/2 tbsp double cream/heavy cream
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 30 g butter (2 tbsp) more if you need it
- Maple Syrup
- Berries of your choice we love blueberries and strawberries with this.
- 1 tsp Icing sugar/powdered/ confectioner's sugar optional
- Butter optional
Preheat the oven to 90C/195F. Have a baking tray ready.
Add the milk, eggs, spice and cream to a large jug, Using a balloon whisk, whisk everything together. Pour the egg mixture into a casserole dish.
Slice the sourdough into thick slices. Roughly 2.5cm/1 inch thick.Depending on the size of your casserole dish and the size of your bread, place 2 or 4 slices of bread into the egg mixture. Leave the bread to soak up the egg mixture for about 3 minutes then flip it and leave the other side to soak for another 3 minutes.While the bread is soaking heat the butter in a skillet or non-stick pan. Once the butter is melted add 2 slices of the soaked bread to the pan. Leave to cook until the bottom is golden, about 2 minutes. Flip the bread and cook the other side until it is golden also, it may need another 2 minutes. If the bread is getting too dark turn down the heat.
Transfer the toast to the tray in the oven to keep warm. Cook the remaining bread, repeating soaking and cooking for each slice.
Serve warm with maple syrup, butter, berries and a little dusting of icing sugar/ confectioners sugar.
- Bread - This recipe calls for stale sourdough. Bread that is 2 or 3 days old is perfect. Sliced into thick slices of roughly 2.5cm/1 inch thick.
- Soaking Time - As I'm using sourdough for this recipe you will need to leave the bread to soak slightly longer than you would if you were using regular sliced bread.
- Eggs - I used medium eggs for this recipe.
- Milk and Cream - I use full-fat milk and double/heavy cream for the batter which results in a rich eggy French toast.
- Butter - I use real, salted butter to cook this, it will give you the best results.
- Skillet Size - I don't like to overcrowd the pan when cooking this so I tend to do 2-3 slices of toast at a time. I recommend keeping the toast warm in a preheated oven until it is all cooked.
- Freezing and Storing - You can freeze this dish, cook the toast leave it to cool then transfer to a freezer bag, keep the toast in a single layer. Label and store for up to 3 months. You can reheat them by heating them in the microwave or reheat them in the oven until piping hot. You can store any leftover toast in the fridge for a day.
- Nutritional Information - All nutritional information is approximate and is calculated using an online nutrition tool. It is based on one serving and does not include toppings.
- Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.
Calories: 379kcal | Carbohydrates: 38.8g | Protein: 14.2g | Fat: 18.5g | Saturated Fat: 6.1g | Cholesterol: 183mg | Sodium: 534mg | Potassium: 148mg | Fiber: 2g | Sugar: 3.3g | Calcium: 94mg | Iron: 3mg