Day 4 · Breakfast
Sourdough French Toast
Serves 2–3 | 20 min
Slightly stale sourdough is the secret to French toast that’s custardy inside and crisp outside. A slow Sunday breakfast, made from the end of the week’s loaf.
The recipe card
Day 4
Sourdough French Toast
Simple ingredients. A special breakfast.
Illustrative photograph. Serving suggestion.
TINY COVE COTTAGE BAKERY
The Second Life of a Loaf
Sourdough French Toast
Serves 2–3 | 20 min
Ingredients
- • 4 thick slices day-old sourdough
- • 3 eggs
- • ⅔ cup milk (or your favourite)
- • 1 tsp vanilla
- • ½ tsp cinnamon
- • Pinch of salt
- • Butter for cooking
- • Maple syrup, berries or fruit (for serving)
Method
- 1Whisk eggs, milk, vanilla, cinnamon and salt in a shallow bowl.
- 2Dip each slice of bread, letting it soak for a few seconds per side.
- 3Cook in a buttered pan over medium heat until golden on both sides.
- 4Serve with maple syrup and fresh berries.
TINY COVE COTTAGE BAKERY
Ingredients
- 4 thick slices day-old sourdough
- 3 eggs
- ⅔ cup milk (or your favourite)
- 1 tsp vanilla
- ½ tsp cinnamon
- Pinch of salt
- Butter for cooking
- Maple syrup, berries or fruit (for serving)
Instructions
- 1
Whisk eggs, milk, vanilla, cinnamon and salt in a shallow bowl.
- 2
Dip each slice of bread, letting it soak for a few seconds per side.
- 3
Cook in a buttered pan over medium heat until golden on both sides.
- 4
Serve with maple syrup and fresh berries.
Best bread for this recipe
Thick-cut, 3–4 day old sourdough. Drier bread drinks up the custard without falling apart.
Seasonal tips
Summer berries in July, poached pears or baked apples in the fall, a little orange zest in winter.
Good bread goes further.
Fresh today. Delicious tomorrow. Reinvented after that.
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