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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Batter & Custard
Bread
Cooking & Finish
Method
Batter & Custard
- 1
Make custard
In a wide, shallow bowl or baking dish large enough to hold the bread slices flat, whisk together 4 large eggs until homogeneous. Whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine salt, and 1 tablespoon orange zest if using. Whisk until sugar dissolves and mixture is uniform. Taste and adjust sweetness or cinnamon if desired.
- 2
Rest (optional)
Let the custard rest 5 minutes so flavors meld and cinnamon hydrates — this step is optional but improves flavor.
Bread
- 3
Prepare bread
Arrange 8 slices of day-old sourdough on a sheet pan. If slices are thicker than 1 to 1 1/4 inches, split or trim to even thickness. Day-old or slightly stale bread soaks without falling apart; if bread is very fresh, dry slices in a 250°F (120°C) oven for 10–12 minutes, flipping once, until slightly dried but not browned.
- 4
Soak bread
Working in batches (2–4 slices depending on pan size), submerge one slice at a time in the custard for 20–30 seconds per side, or until the interior is saturated but the slice still holds its shape. For thicker slices or very stale bread, extend to 45 seconds per side. Place soaked slices on a wire rack set over a sheet pan to drain and prevent sogginess while you soak remaining bread.
Cooking & Finish
- 5
Heat pan
Heat a large skillet or griddle over medium heat. Add 1 tablespoon neutral oil (or clarified butter) and 1 tablespoon unsalted butter. Let butter melt and foam; when the foam subsides and the pan is hot but not smoking, it’s ready. Maintain medium heat to allow the inside to cook without burning the exterior.
- 6
Cook French toast
Place 2–3 soaked sourdough slices in the skillet without crowding. Cook 3–4 minutes on the first side until deep golden brown and caramelized. Flip and cook another 2–3 minutes until the second side is golden and the center springs back when pressed. If slices are thick, cover pan with a lid for the final 1–2 minutes to help cook through, or finish in a 350°F (175°C) oven for 4–6 minutes. Transfer cooked slices to a warm plate or oven set to low (200°F / 95°C) to keep warm. Add additional butter (about 1 tablespoon) to the pan between batches as needed, and wipe out excess browned bits if they burn.
- 7
Serve
Stack French toast slices on plates. Dust with powdered sugar (about 2 teaspoons divided) and top with 3/4 cup maple syrup and 1 cup fresh berries or fruit if desired. Serve immediately.
- 8
Make-ahead & Reheat (optional)
To hold for up to 30 minutes, place cooked slices on a wire rack set over a sheet pan in a 200°F (95°C) oven. To reheat cooked or leftover slices, bake at 350°F (175°C) for 8–10 minutes or toast in a toaster oven until warmed through and crisp at the edges.