Description
A delicious French toast recipe using sourdough discard for a rich flavor.
Ingredients
Scale
- 4 large eggs
- ½ cup sourdough discard (unfed starter)
- ¾ cup whole milk (or a mix of milk and cream)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- butter (or neutral oil for cooking)
- 4 to 6 slices sourdough bread (¾ to 1 inch thick)
- granulated sugar (for caramelizing)
Instructions
- In a large shallow dish (such as a baking dish or pie plate) whisk together the eggs, sourdough discard, milk, maple syrup, vanilla, cinnamon, and salt until smooth.
- Dip each slice of sourdough into the custard mixture, letting it soak for about 30–45 seconds per side. The bread should absorb the mixture but remain sturdy.
- Heat a large skillet or griddle over medium heat. Add butter (or a mix of butter and oil) to coat the surface.
- Place the soaked slices on the hot surface and cook for 2–3 minutes per side, until golden brown and slightly crisp. Add additional butter or oil to the skillet between batches.
- Caramelized sugar finish: After both sides are cooked, brush the top lightly with melted butter. Sprinkle an even layer of granulated sugar over the buttered surface. Flip once more and cook for 30–60 seconds, until the sugar melts and caramelizes into a golden, crisp crust.
- Plate the French toast and serve immediately with your favorite toppings, such as maple syrup, a dusting of powdered sugar, or fresh berries.
Notes
- Perfect for using up sourdough discard!
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg