Description
A rich, custardy sourdough french toast with a crisp, golden-brown crust, served with a warm homemade maple cinnamon syrup. Perfect for weekend brunches.
Ingredients
Scale
- 12–16 ounces stale sourdough loaf, sliced into 1–1.5 inch thick pieces
- 4 large eggs, room temperature
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of salt
- 4–6 tablespoons unsalted butter
- 1/2 cup real maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon extra cinnamon (for syrup)
- 1 tablespoon water (for syrup)
Instructions
- Prep the bread: If the sourdough isn’t stale, slice it and let it sit on a wire rack for a few hours or toast lightly at 300°F for 10 minutes to dry it out.
- Make the custard: In a large shallow baking dish, whisk together eggs, heavy cream, milk, vanilla, cinnamon, nutmeg, and salt until uniform and slightly frothy.
- Soak the bread: Heat a large skillet or griddle over medium-low heat and add butter. Dip bread slices into the custard, soaking for 30 seconds to 1 minute per side until saturated but not falling apart. Let excess drip off.
- Cook the french toast: Place soaked bread in the hot skillet. Cook for 3-4 minutes per side over medium-low heat until deep golden brown and crisp. Add more butter as needed between batches.
- Make the syrup: While toast cooks, combine maple syrup, brown sugar, cinnamon, and water in a small saucepan over medium heat. Whisk until sugar dissolves and simmer for 2-3 minutes until slightly thickened.
- Serve immediately: Transfer cooked french toast to plates and drizzle generously with warm maple cinnamon syrup. Serve with fresh berries or whipped cream if desired.
Notes
Stale bread is non-negotiable for the best texture; fresh bread will become mushy. Cook over medium-low heat to ensure the inside is cooked without burning the outside. For a crowd, keep finished slices warm in a 200°F oven. Leftovers can be refrigerated for 2 days or frozen for later reheating in a toaster or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 slices per serving
- Calories: 450
- Sugar: 25
- Sodium: 350
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
Keywords: sourdough french toast, weekend brunch, custardy french toast, maple cinnamon syrup, stale bread recipe, easy brunch