Fluffy French Toast with Sourdough Bread

This easy sourdough french toast recipe combines tangy sourdough bread with creamy cinnamon egg coating for a fun twist on the classic. This recipe is perfect for breakfast and brunch with the family!

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 554kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

1 cup milk
⅓ cup heavy cream
5 large eggs
1½ tbsp granulated sugar
1½ tsp vanilla extract
1½ tsp cinnamon
½ tsp salt
8-10 slices sourdough bread

US Customary - Metric

Instructions

Preheat the oven to 200° F and line a baking sheet with parchment paper. Set aside.
Whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt in a large bowl. Pour this into a large shallow dish, like a 9x13 baking pan.
1 cup milk, ⅓ cup heavy cream, 5 large eggs, 1½ tbsp granulated sugar, 1½ tsp vanilla extract, 1½ tsp cinnamon, ½ tsp salt
If your bread isn't pre-sliced, slice it about ¾-1 inch thick. Make sure to not cut them too thin!
8-10 slices sourdough bread
Soak 2 slices of bread in the mixture for 4-5 minutes per side. While those are soaking, preheat the pan over medium heat.
Melt a pat of butter in the pan and place the french toast in the pan, letting it cook for 3-4 minutes, or until golden brown (start checking the bottom around 3 minutes). Flip and do the same on the other side.
Keep the french toast warm in the oven by placing the slices on the baking sheet and keeping them in the oven until ready to serve.
Serve with fresh fruit, maple syrup, and powdered sugar.

Notes

This french toast with sourdough will stay good in the fridge for 2-3 days. Reheat in a warm skillet or the microwave.
You can also freeze this french toast for up to 3 months. Let the toast come to room temperature and then store it in a ziploc bag in the freezer.

Nutrition