Sourdough French Toast Recipe
Make Sourdough French Toast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Bread
Cooking & Finish
Method
Custard
- 1
Make the custard
In a wide, shallow bowl or a pie plate large enough to hold a slice of bread, whisk together the 4 large eggs until smooth. Whisk in 1 cup whole milk and 1/2 cup heavy cream until fully combined. Add 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, and 1 teaspoon orange zest if using. Whisk until the sugar is dissolved and the mixture is uniform. Taste and adjust cinnamon or vanilla if desired.
- 2
Rest (optional)
For extra flavor and to let the custard meld, cover and refrigerate the custard for 20–30 minutes. Bring back to just below fridge temperature before dipping so it isn't too cold (this is optional).
Bread
- 3
Prepare the bread
If your sourdough is fresh, dry the slices slightly by leaving them uncovered for 1–2 hours or lightly toasting both sides for 1–2 minutes. Day-old or slightly stale bread will absorb the custard without becoming soggy. Arrange 8 slices on a rack or plate ready for dipping.
- 4
Soak the slices
Working one at a time (or two if your bowl is large), submerge a slice of sourdough into the custard. Let it soak for 20–30 seconds per side for slightly chewy interior; for a more custardy, softer interior, soak 45–60 seconds per side. Lift and let excess drip off for 5–10 seconds. Place dipped slices on a wire rack or plate; do not stack wet slices or they will become soggy.
Cooking & Finish
- 5
Preheat and pan setup
Place a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil to the pan. The oil raises the butter's smoke point; heat until the butter foams and the pan is hot but not smoking (about 2–3 minutes). Reduce heat to medium-low if the pan is browning too quickly.
- 6
Cook the French toast
Place 2–3 soaked sourdough slices in the hot pan without crowding. Cook 3–4 minutes on the first side, until deep golden brown and slightly crisp at the edges. Flip carefully and cook 2–3 minutes on the second side until golden and cooked through. Adjust heat as needed so the bread caramelizes without burning. Transfer cooked slices to a warm oven set to 200°F (95°C) or keep covered on a plate while you cook remaining slices. Replenish butter (about 1/2 tablespoon) as needed between batches.
- 7
