Sourdough French Toast
Thick slices of sourdough are soaked in a custard enriched with eggs, milk, and sourdough discard, then pan-fried until golden. A caramelized sugar crust adds crisp contrast to the creamy center.
Servings: 4 Servings
Ingredients
- 4 large eggs
- ½ cup sourdough discard unfed starter
- ¾ cup whole milk or a mix of milk and cream
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- butter or neutral oil for cooking
- 4 to 6 slices sourdough bread ¾ to 1 inch thick
- granulated sugar for caramelizing
Instructions
- In a large shallow dish (such as a baking dish or pie plate) whisk together the eggs, sourdough discard, milk, maple syrup, vanilla, cinnamon, and salt until smooth.
- Dip each slice of sourdough into the custard mixture, letting it soak for about 30–45 seconds per side. The bread should absorb the mixture but remain sturdy.
- Heat a large skillet or griddle over medium heat. Add butter (or a mix of butter and oil) to coat the surface.
- Place the soaked slices on the hot surface and cook for 2–3 minutes per side, until golden brown and slightly crisp. Add additional butter or oil to the skillet between batches.
- Caramelized sugar finish: After both sides are cooked, brush the top lightly with melted butter. Sprinkle an even layer of granulated sugar over the buttered surface. Flip once more and cook for 30–60 seconds, until the sugar melts and caramelizes into a golden, crisp crust.
- Plate the French toast and serve immediately with your favorite toppings, such as maple syrup, a dusting of powdered sugar, or fresh berries.
Notes
Choose sturdy bread: Slightly stale sourdough slices soak up custard well and stay intact during cooking.
Mix custard thoroughly: Whisk until the mixture is completely smooth.
Moderate heat is key: Too hot and it burns, too low and it won’t crisp. Aim for steady medium heat and adjust it if the bread browns too quick.
Don’t skip the sugar topping: It caramelizes into a crisp, golden crust that sets this French toast apart.
Cook in batches: Give each slice space in the pan and refresh the butter or oil as needed for browning.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 32g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 169mg | Sodium: 287mg | Potassium: 205mg | Fiber: 1g | Sugar: 13g | Vitamin A: 313IU | Vitamin C: 0.1mg | Calcium: 135mg | Iron: 2mg
