Description
If you are wondering what to do with stale bread, then this sourdough French toast recipe is perfect! Tell me what’s better than cooking a day-old sourdough dipped in a custard of milk, eggs, sugar, and cinnamon and served with your favorite berries and maple syrup for your morning breakfast. (Um well, yum and delicious, I must say!)
There is stale sourdough bread in my fridge, so I thought of making the appetizing French toast with sourdough, which all the family loved. The French toast sourdough is so easy to make; I just put together the milk, eggs, sugar, ground cinnamon, and flour to make it better, then soak my sourdough slices and fry them in butter. I serve them with fresh fruits, powdered sugar, and maple syrup. My choice of lavish breakfast is French toast, waffles, pancakes, puddings and toast.
Ingredients
- 4 slices of stale or a day-old sourdough (Cut into 1-inch-thick and 6-inch-long)
- 3 eggs
- ¾ cup whole milk
- 1/2 tablespoon heavy cream
- 1 tablespoon sugar
- 2 teaspoons of ground cinnamon
- Pinch of salt
- 1 tablespoon all-purpose flour (my secret ingredient)
- 2 tablespoons of butter, unsalted
Instructions
- Slice the Sourdough: Slice the day-old or stale sourdough of 1 inch thick and 6 inches long.
- Make the Custard: Add the milk, heavy cream, eggs, sugar, ground cinnamon, a pinch of salt, and all-purpose flour in a bowl and whisk until smooth custard with no lumps of flour. I should clarify that the flour is optional, and it is my secret ingredient to make perfect French toast. Transfer the custard into a shallow and wide dish large enough to hold the sourdough slices.
- Soak the Sourdough Slices: Dip and soak the sourdough slices for a few seconds, then flip them over to soak the other side to absorb the custard. Don’t soak them for a longer time, as they will get soggy and fall apart.
- Fry the French Toast in Butter: Melt butter in a non-stick pan on medium heat. When the butter starts bubbling and foaming, add the soaked sourdough slices and cook them slowly and low for 3 minutes. If you notice Maillard browning (Sugar melts and combines with hot butter to turn the surface brown) on one side, then flip it and cook for another 3 minutes on the other side. Remove the toast from the heat when it is nicely browned and ready to serve.
- Serve with your Favorite Toppings: For extra delight, serve the sourdough bread French toast with berries, honey, maple syrup, bananas, or sweet crumbs.
Notes
- The perfect thickness for bread slices for French toast is ¾ to 1 inch. Don’t make thinner slices, as they will fall apart when soaked in custard.
- Don’t oversoak the French toast. Many recipes ask you to soak for some minutes, but the key to perfect French toast is moderate soaking. The soaking time should be 20-30 seconds, and it also depends on the type of bread you are using.
- The ratio of milk and eggs in the custard is very important. There must be 2 eggs for ½ cup of milk. You don’t want to make it extra eggy. The right ratio creates a balanced custard flavor.
- Flip carefully with the help of a spatula so the toast won’t break.
- I have extra tips! If you are willing to use regular fresh bread, toast it first to get nice crusty edges, so it won’t get mushy and is easy to handle.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Breakfast