Sourdough French Toast

Let's cook

1. 1

   Cut thick

   Cut the sourdough at least an inch thick. Thin slices go limp and fall apart in the custard.

2. 2

   Whisk the eggs first

   Beat the eggs alone until uniform before adding the milk, cream, sugar, vanilla, cinnamon, and salt. Unbeaten white cooks into rubbery streaks.

3. 3

   Soak longer than brioche

   Sourdough is denser and drier, so give it 30 seconds a side rather than the usual 20.

   💡

   Press gently as it soaks — you want the custard right into the centre.

4. 4

   Fry on medium

   Cook in butter for 3–4 minutes a side until deep golden and slightly puffed.

5. 5

   Rest on a rack

   Rest on a wire rack rather than a plate so the underside stays crisp, and serve with syrup, berries, and crème fraîche.

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