Sourdough French Toast
This sourdough French toast features thick slices of tangy sourdough soaked in rich cinnamon-vanilla custard, pan-fried until golden, and topped with warm blueberries and bright lemon zest for a comforting yet elevated breakfast.
Equipment
- mixing bowl
- whisk
- large skillet or griddle
- spatula
- small saucepan
Ingredients
- 8 slices day-old sourdough bread (1-inch thick)
- 3 large eggs
- 180 ml whole milk
- 60 ml heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 2 tbsp butter (for cooking)
- 150 g fresh blueberries
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 60 g powdered sugar (optional glaze)
Instructions
- In a shallow dish, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Slice sourdough bread into thick pieces, about 1 inch thick.
- Heat a skillet or griddle over medium heat and melt butter.
- Dip each slice of bread into the custard for 20–30 seconds per side.
- Cook bread in the skillet for 3–4 minutes per side until golden and crisp.
- In a small saucepan, warm blueberries with lemon zest and lemon juice until berries soften.
- Whisk powdered sugar with lemon juice to create glaze if using.
- Serve French toast hot, topped with warm blueberries and lemon glaze.
Notes
Day-old sourdough works best for absorbing custard without becoming soggy. Cook over medium heat for crispy edges and custardy centers. Lemon glaze is optional but adds extra brightness.