Sourdough French Toast

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Servings: people

Prep Time 15

Cook Time 30

Ingredients

3 large eggs
1 cup whole milk or a blend of ½ cup each milk and heavy cream
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla
6 to 8 one-inch thick slices leftover sourdough bread or sourdough brioche
3 tablespoons butter
Maple syrup berries, powdered sugar, melted chocolate for topping, optional

Instructions

In a large shallow bowl, beat the eggs with the milk, sugar, cinnamon and vanilla.
Place two slices of bread (or whatever will fit) in the egg/milk mixture and allow to soak 30 seconds to 1 minute, flip and soak on the second side. You don’t want the bread to soak so long that it falls apart. How long it soaks depends on how dry your bread is.
Place a large heavy bottomed skillet over medium low heat; add 2 tablespoons butter or enough to get a coating across the surface of the pan.
Add the bread and cook on the first side until golden brown—3 to 4 minutes then flip and cook on the second side 3 to 4 minutes more or until golden.
Repeat the soaking and frying with the remaining bread. You can keep cooked slices warm on a baking rack on a cookie sheet in a low (170 degree) oven while the other slices cook.
Top with maple syrup, berries, powdered sugar or chocolate sauce as you desire. Serve warm.

Notes

The nutrition information on this post looks ridiculously inaccurate. The numbers are computer generated estimates but the recipe was written intending 2, 1-inch thick slices of bread per serving.

Nutrition

Course Breakfast

Cuisine American, French

Keyword sourdough brioche french toast, sourdough french toast

rachel