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Sourdough French Toast

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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)

Equipment

  • mixing bowl
  • whisk
  • large skillet or griddle
  • spatula
  • Small saucepan

Method
 

  1. In a shallow dish, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
  2. Slice sourdough bread into thick pieces, about 1 inch thick.
  3. Heat a skillet or griddle over medium heat and melt butter.
  4. Dip each slice of bread into the custard for 20–30 seconds per side.
  5. Cook bread in the skillet for 3–4 minutes per side until golden and crisp.
  6. In a small saucepan, warm blueberries with lemon zest and lemon juice until berries soften.
  7. Whisk powdered sugar with lemon juice to create glaze if using.
  8. 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.