Sourdough French Toast

Ingredients

• 8 slices sourdough bread (cut 3/4 inch thick)
• 4 large eggs (room temperature)
• 1/2 cup milk (whole milk preferred)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp butter (for first batch)
• 2 tbsp butter (for second batch)
• 1/2 cup maple syrup (warm before serving)

Instructions

1. 1

   Whisk together eggs, milk, vanilla extract, cinnamon, and salt in a shallow bowl until fully combined and the cinnamon is evenly distributed. The mixture should be pale and homogeneous.

2. 2

   Heat a large skillet or griddle over medium-high heat (375°F if using an electric griddle). Once hot, add 2 tbsp butter and let it foam and turn golden brown, about 1 minute. The butter should smell nutty and the pan should be hot enough that a drop of the egg mixture sizzles immediately on contact.

3. 3

   Working quickly, dip 4 sourdough slices into the egg mixture one at a time, coating both sides thoroughly but not letting them soak (2–3 seconds per side). The bread should be wet but not soggy. Immediately place the coated slices into the hot butter.

4. 4

   Cook without moving the slices for 3–4 minutes, until the bottom edges turn deep golden brown and crispy. You should see caramelized lace forming around the perimeter where the bread meets the pan. Resist the urge to flip early.

5. 5

   Flip each slice carefully and cook the second side for 2–3 minutes until golden and the interior feels soft and custardy when gently pressed. Transfer to a warm plate and tent loosely with foil.

6. 6

   Repeat steps 3–5 with the remaining 4 bread slices and the second 2 tbsp butter, maintaining the same pan temperature. Wipe out any burnt bits between batches if needed.

7. 7

   Arrange the French toast on a serving platter, drizzle generously with warm maple syrup, and serve immediately while the edges are still crispy.

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