French Toast (Sourdough)
This French Toast (Sourdough) is made with sourdough bread, grilled in lots of butter, and is topped with fresh whipped cream. The sight tang from the sourdough bread compliments the sweetness of the cream and maple syrup. This combo is unbeatable!
Servings: 5 people
- ⅔ cups half and half*
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons granulated sugar
- ¾ teaspoon cinnamon
- ⅛ teaspoon salt
- 2-3 Tablespoons butter
- 5 slices sourdough bread ½ inch thick*
Optional for serving
- maple syrup
- whipped cream*
In a shallow bowl or dish, whisk together the half and half, eggs, vanilla, sugar, cinnamon, and salt.
Melt about 1 Tablespoon of butter in a large skillet over medium heat.
Dip one piece of bread into the egg mixture. Let it sit for 20-30 seconds. Flip and repeat.
Place the bread onto the hot skillet. Repeat step 3 with another slice of bread and place it on the skillet as well.
Cook for 3-4 minutes on each side or until golden brown. Repeat with remaining pieces of bread, adding about 1 Tablespoon of butter for each batch.
Serve with maple syrup, whipped cream, and fresh berries.
Half and Half: Swap for whole milk.
Sourdough Bread: Bread that is a couple of days old works best. I use pre-sliced sourdough bread to make this recipe easier. You can also buy a whole loaf and slice the bread thicker (about 1 inch). You will need to double the egg mixture because the bread is twice as thick.
Whipped Cream: Combine ½ cup heavy cream, 1 Tablespoon granulated sugar, and ¼ teaspoon vanilla extract. Whip until stiff peaks form.
Refrigerator: Store leftover french toast (sourdough) in an airtight container for 2-3 days in the fridge.
Use lots of butter. If the pan ever looks dry while cooking, add another ½-1 Tablespoon of butter. This will help the french toast brown and give it a delicious rich flavor.
Keep an eye on the french toast. As it cooks, check on the side that is touching the skillet to see how quickly/slowly it is browning. Adjust the heat as needed.
The recipe can be scaled. If you double the recipe and are cooking in many batches, keep the sourdough french toast warm in the oven at 250 degrees.
Calories: 316kcal | Carbohydrates: 43g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 465mg | Fiber: 2g | Sugar: 7g