Sourdough French Toast

Start your morning off right with these thick slices of sourdough french toast grilled to perfection, lightly dusted with powdered sugar, and drizzled with maple syrup. Have I mentioned that I love breakfast? :) It could be that many breakfast foods are covered in maple syrup or maybe because it reminds me of watching Saturday morning cartoons while scarfing down a stack of fluffy pancakes. Either way I love breakfast! My favorite place to get french toast is at the Cracker Barrel. I have tried to recreate their wonderful sourdough french toast several times, however, I have always been disappointed. It wasn’t until I took my first bite out of this recipe that I knew I had found a keeper!  Golden brown sourdough soaked with maple syrup and topped with whipped butter…mmmmmm…is it the weekend yet?

Sourdough French Toast

Yield: 4 servings

Ingredients:

8 large slices sourdough bread
1 1/2 cups whole milk, warmed (80 degrees)
3 large egg yolks
3 tablespoons light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Directions:

Preheat oven to 300 degrees F. Place the slices of bread on a wire rack set in a rimmed baking sheet. Bake 16 minutes, flipping halfway through cooking, until almost dry throughout. Remove and let cool 5 minutes. Reduce oven temperature to 200 degrees.
Whisk milk, egg yolks, sugar, melted butter, vanilla, cinnamon, and salt in a large bowl. Transfer to a 9 X 13 inch baking dish.
Soak bread in milk mixture until saturated but not falling apart, about 20 seconds each side. Using a slotted spatula pick up one slice at a time allowing excess milk mixture to drip off. Place soaked bread on a baking sheet or platter.
Preheat electric griddle to 350 degrees F. Spray griddle with non-stick cooking spray or melt some butter on the griddle. Use a slotted spatula to transfer slices of bread to the griddle. Cook until golden brown, 3 to 4 minutes. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer. Transfer to a baking sheet and place in warmed oven. Repeat using the remaining bread. Serve warm.

Source: adapted from More Best Recipes

8 Responses to “Sourdough French Toast”

  1. #
    1
    Patricia — August 13, 2010 @ 10:35 am

    Delicious french toast!

  2. #
    2
    Carla — August 13, 2010 @ 3:29 pm

    Mmm, breakfast…maple syrup…butter…

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    3
    Briana — June 16, 2012 @ 3:39 pm

    I use to be a server at Cracker Barrel. The secret to their french toast is the bread. They use their sourdough (which you can buy by the loaf from the retail store) and they just dip it in a beaten egg. Then cook in margarine. That is it! No secret spices or anything.

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    4
    Renee — October 29, 2012 @ 8:43 am

    My husband make this today (as we wait for Hurricane Sandy). This might be the best French toast I’ve ever had. Every bit as good as Cracker Barrel.

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    5
    Patsy — January 3, 2014 @ 10:54 am

    I always made my french toast just dipped in milk and eggs – no frills. It is yummy and quick that way but served to guests for brunch I think this is better with the added ingredients. If you serve with Cracker Barrel syrup it is very close to theirs! I left out the added butter and salt.

    • Christina replied: — January 3rd, 2014 @ 3:08 pm

      I’m so happy to hear that you enjoyed the french toast Patsy! :) Thanks so much for letting me know how it turned out for you!

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