Can you make French toast with sourdough bread?

You can use any sourdough bread or sourdough sandwich bread to make French toast. It is a healthier option than regular bread. More, the bread with a sourdough flavor will give an even more satisfying taste to this classic dish.

Is sourdough French toast healthy?

Sourdough French toast is a healthy alternative to traditional toast, as it contains more nutrients than its counterpart. The bread fermentation breaks down the phytic acid of wheat, which would otherwise block your body from absorbing these essential nutrients.

Can you use this recipe for another type of bread?

The most important thing to remember about making French toast is that any type of bread will work. It's all good from brioche and challah, white flour and wholewheat bread, cinnamon swirl bread, or hearty sourdough loaves.

How long should you soak bread for French toast?

The type of bread you use will determine how long it should be soaked for French toast. For example, 15-30 seconds is enough time with challah or brioche, but wheat or multi-grain bread requires 1-2 minutes.

How many calories are in a piece of sourdough toast?

An average slice of sourdough bread toast (ungarnished) contains 249 calories.

Sourdough French Toast

Name: Sourdough French Toast
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 6 slices of stale sourdough bread, about 3/4 inch/2 cm thick; 3 tablespoons (40 g) granulated sugar; 1/3 cup + 1 1/2 tablespoons (100 ml) heavy cream; 1/3 cup + 1 1/2 tablespoons (100 ml) whole milk; 3 large egg yolks; 1 pinch of salt; 2 tablespoons (30 g) unsalted butter; 1/2 cup (100 g) granulated sugar; 1/3 cup + 1 1/2 tablespoons (100 ml) balsamic vinegar; 2/3 cup + 3 tablespoons (200 ml) whipping cream; 3.5 oz. (100 g) mascarpone cheese; 1/2 vanilla bean; 4 tablespoons (30 g) icing sugar; 3.5 oz. (100 g) fresh strawberries; 3.5 oz. (100 g) fresh raspberries; 3.5 oz. (100 g) fresh blueberries

Sourdough French Toast

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Sourdough French toast is a twist on traditional French toast by using sourdough bread, and it tastes even more delicious than you would expect!

Author: Irina Totterman
Total Time: 30 minutes
Yield: 6 1x
Category: No bake desserts
Method: Cooking
Cuisine: French

Ingredients

Scale

For the toast:

6 slices of stale sourdough bread, about 3/4 inch/2 cm thick
3 tablespoons (40 g) granulated sugar
1/3 cup + 1 1/2 tablespoons (100 ml) heavy cream
1/3 cup + 1 1/2 tablespoons (100 ml) whole milk
3 large egg yolks
1 pinch of salt
2 tablespoons (30 g) unsalted butter

For balsamic vinegar caramel:

1/2 cup (100 g) granulated sugar
1/3 cup + 1 1/2 tablespoons (100 ml) balsamic vinegar

For the vanilla whipped cream:

2/3 cup + 3 tablespoons (200 ml) whipping cream
3.5 oz. (100 g) mascarpone cheese
1/2 vanilla bean
4 tablespoons (30 g) icing sugar

For serving:

3.5 oz. (100 g) fresh strawberries
3.5 oz. (100 g) fresh raspberries
3.5 oz. (100 g) fresh blueberries

* If needed, please refer to Baking Conversion Charts.

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Instructions

The day before, take out the slices of sourdough bread in the open air to stale.
The following day, in a large deep dish with a flat bottom, beat eggs in an omelet with sugar, then add cream and milk. Dip the sourdough slices in the milk and egg mixture and soak for 2 minutes.
Heat a pan with a non-stick coating. Make sure the pan is hot: the bread slices need to start cooking as soon as you place them on the pan surface. Once the skillet is hot, reduce to medium-low heat and melt a pat of butter in the pan. Fry the first slice of bread in the heated skillet and cook for 2-3 minutes or until golden brown. Then flip it with a flexible turner and cook another side for 2-3 minutes. Repeat the operation with the remaining pieces. Extra tip: Don't cook bread too quickly; use the medium heat for cooking it correctly. To ensure even cooking, cut the butter into small pieces, adding them as you cook to avoid the bread burning.
To make balsamic vinegar caramel, pour vinegar and sugar into a saucepan. Cook the caramel for about 15 minutes over low heat until frothy. Remove from heat and let it cool completely.
To make the whipped cream, place the stand mixer bowl and the whisk attachment in the freezer for a few minutes. Place whipping cream, mascarpone, sugar, and scraped seeds of vanilla bean in the bowl. Whisk until you obtain a whipped cream.
For serving, place a slice of sourdough on the plate, and add a generous spoonful of vanilla whipped cream. Extra tip: Make sure the toast isn't hot before garnishing with whipped cream. Drizzle with the balsamic caramel, garnish with fresh red fruits, and serve immediately.

Notes

Use thick bread slices; the thin slices tend to fall apart when you soak them.
While French toast is cooked without crust, keep the crust if desired.
Soak each slice in the milk mixture for 1-2 minutes to get a delicious and tender result. Sourdough bread soaks up liquid slower than regular bread.
The best way to get golden brown toast with no sticking is by making sure your pan is fully preheated before cooking.
To keep your toasts warm till serving, place them on a single layer on a baking sheet lined with parchment paper in the oven at 195°F or 90°C.

Nutrition

Serving Size: 1 slice
Calories: 522
Sugar: 31 g
Sodium: 277 mg
Fat: 32.1 g
Saturated Fat: 18.4 g
Carbohydrates: 53.2 g
Fiber: 2.6 g
Protein: 8.5 g
Cholesterol: 201 mg

Find it online: https://www.bakinglikeachef.com/sourdough-french-toast/