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Restaurant Quality Sourdough French Toast: Crispy, Custardy, and Easy

Two thick slices of golden brown sourdough french toast stacked slightly on a white plate, glistening with syrup.
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Transform day-old sourdough into the best French toast you have ever made. This recipe delivers a crispy exterior and a soft, custardy interior, perfect for a special weekend brunch.

Ingredients

Scale
  • 6 thick slices sourdough bread (day-old works best)
  • 4 large eggs
  • 1 cup half-and-half or whole milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 3 tablespoons unsalted butter, divided

Instructions

  1. In a shallow dish, whisk together the eggs, half-and-half, vanilla extract, cinnamon, nutmeg, sugar, and salt until fully combined. This creates your simple egg batter recipe.
  2. Heat a large griddle or non-stick skillet over medium heat. Add 1 tablespoon of butter and let it melt and coat the surface.
  3. Dip one slice of sourdough bread into the egg mixture, letting it soak for about 15 to 20 seconds per side. Sourdough is sturdy, so it can handle a good soak for a custardy center.
  4. Place the soaked slice onto the hot griddle. Repeat with the remaining slices, working in batches to avoid overcrowding the pan.
  5. Cook for 3 to 4 minutes per side, until the French toast is golden brown and crispy on the edges. Add more butter to the pan as needed between batches.
  6. Serve your thick cut French toast immediately with your favorite toppings, like maple syrup and fresh berries.

Notes

  • Using day-old sourdough bread prevents the slices from becoming soggy when soaking in the custard.
  • For an even richer flavor, substitute half of the half-and-half with heavy cream.
  • To achieve restaurant quality french toast, make sure your griddle is hot enough to create a quick, crisp crust.

Nutrition

Find it online: https://gourmetgaze.com/sourdough-french-toast-recipe-best-brunch/