Sourdough French Toast
Sourdough French toast is a twist on this classic breakfast dish, with a sweet and tangy flavor. Pan-fried until crispy and golden this is an easy meal to make for a weekend treat.
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Servings: 4 people
Calories: 513kcal
Equipment
- 1 large skillet
- 1 egg flipper
Ingredients
- 8 slices sourdough bread
- 2 eggs
- 2 egg yolks
- 1 cup almond milk
- ½ cup coconut milk
- 1 tsp vanilla essence
- 1 pinch salt
- 1.5 tbsp brown sugar
- ½ tsp cinnamon
- Coconut oil for pan-frying
- 1 cup Fresh berries to serve
- Drizzle of maple syrup to serve
Instructions
- Preheat the oven to 200ºF/90ºC and place a baking sheet inside. This will be used to keep the cooked French toast warm and crisp so it can all be served together.
- Mix together the brown sugar and cinnamon and set aside for now.
- Prepare the batter: In a large, wide, shallow bowl, whisk together the eggs, egg yolks, almond milk, coconut milk or cream, cinnamon, vanilla and salt until well combined and a little foamy. Set this beside the stovetop.
- Cut the sourdough into thick slices (approx 3/4" or 2cm) and place on a plate also beside the stove. Now everything you need is at your fingertips and you can work quickly.
- Heat a large cast iron or cermic skillet over low heat and add in a dollop of coconut oil. Roughly half a tablespoon just coats the bottom of my pan when it's melted. Use more or less based on the skillet you have.
- Once the coconut oil is melted increase the heat to medium-high and leave for a minute or until the oil sizzles. A hot skillet will ensure the toast takes on that deep golden brown colour.
- Dip one slice of sourdough into the egg mixture and turn it four times so that both sides are dipped twice and saturated with the mix (see note 1). Take the bread out of the wet mix, allow any excess to drain for a second or two then place the bread in the pan. If there is room in your pan, repeat this process with another piece of bread so you have two cooking at the same time.
- Cook each piece of sourdough for 3-4 minutes or until golden then add another dollop of coconut oil into the pan, swish it around and flip the bread. Cook this side for another 3-4 mins. Make sure the fresh oil gets under the toast when melted, as this is what helps it brown.
- Sprinkle the top of the toast with ¼ tsp of the brown sugar/cinnamon mix and flip so this side is down in the pan. Leave for 30 seconds to 1 minute to form a crunchy brown crust. While this side cooks add another ¼ tsp to the new top then flip once more so this side also takes on a crust.
- Transfer the cooked toast to the oven and repeat the same process with the next 6 slices.
- Serve with a drizzle of maple syrup, fresh berries, coconut yoghurt, and a sprinkle of any remaining brown sugar/cinnamon mix.
Video
Notes
Note 1: It's important not to just leave the bread sitting in the egg mixture so it doesn't soak through. We want a custard-like interior when it's cooked, not a soggy one.
Nutrition
Serving: 2slices | Calories: 513kcal | Carbohydrates: 77g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 179mg | Sodium: 902mg | Potassium: 282mg | Fiber: 4g | Sugar: 14g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 7mg
