Sourdough French Toast
My sourdough French toast recipe is the epitome of a quick, easy, and delicious breakfast. If you have some bread handy and a little extra sourdough starter, you can whip this up in a flash any day of the week.
Equipment
- Kitchen Scale
- Skillet
- Whisk
- Turner/Spatula
- Shallow dish/mixing bowl
Ingredients
- 4 eggs
- 240 milliliters milk 1 cup
- 100 grams sourdough starter ⅓ cup
- 2 teaspoons vanilla extract
- ¼ cup maple syrup
- Pinch of salt
- 1 ½ teaspoons ground cinnamon
- 1 loaf of bread thick-sliced
- 1 tablespoon butter for the pan
Instructions
- Add butter to a skillet and melt on medium heat. Use a turner to spread the butter over the entire pan.1 tablespoon butter
- Whisk all ingredients together in a shallow dish or mixing bowl. Dip each slice of bread into the batter letting it soak on both sides for 10 seconds. Place the battered bread slices in the heated skillet and cook on each side until golden brown (2-3 minutes on each side depending on your stove and skillet)4 eggs, 240 milliliters milk, 100 grams sourdough starter, 2 teaspoons vanilla extract, ¼ cup maple syrup, Pinch of salt, 1 loaf of bread, 1 ½ teaspoons ground cinnamon
- Enjoy warm with berries, syrup, and/or powdered sugar!
Notes
I used my sourdough discard sandwich bread for this recipe, but you can use any thick-sliced bread.
Storage: Store in the fridge in an airtight container for 3–5 days. Any unused batter can be stored in the fridge for up to 3 days to use later.
Heat note: You may need to turn your stove down from medium to medium-low as you cook — keep an eye on the French toast so it doesn't burn and turns perfectly golden brown.
Nutrition
Calories: 185kcalCarbohydrates: 32gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 60mgSodium: 37mgPotassium: 68mgFiber: 0.2gSugar: 5gVitamin A: 142IUVitamin C: 0.01mgCalcium: 43mgIron: 0.3mg
Tried this recipe?Let us know how it was!
