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Sourdough French Toast

Sourdough French toast on a white dessert plate.
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Sourdough French toast is a twist on traditional French toast, made with tangy sourdough bread, and it tastes even better than you would expect!

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.

Instructions

  1. The day before, take the sourdough slices out and air-dry until stale.
  2. The following day, in a large, deep dish with a flat bottom, beat eggs with sugar, then add cream and milk. Dip the sourdough slices in the milk-and-egg mixture and soak for 2 minutes.
  3. Heat a non-stick pan. 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. Fry the first slice of bread in the heated skillet for 2-3 minutes, or until golden brown. Then flip it with a flexible turner and cook the other side for 2-3 minutes. Repeat the operation with the remaining pieces. Extra tip: Don't cook bread too quickly; use medium heat to cook it correctly. To ensure even cooking, cut the butter into small pieces and add it as you cook to avoid burning the bread.
  4. 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.
  5. To make the whipped cream, place the stand mixer bowl and the whisk attachment in the freezer for a few minutes. Place the whipping cream, mascarpone, sugar, and scraped vanilla bean seeds in the bowl. Whisk until you obtain whipped cream.
  6. 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

  1. Use thick bread slices; the thin slices tend to fall apart when you soak them.
  2. While French toast is cooked without crust, keep the crust if desired.
  3. Soak each slice in the milk mixture for 1-2 minutes to get a tender result. Sourdough bread soaks up liquid slower than regular bread.
  4. The best way to get golden-brown toast with no sticking is to make sure your pan is fully preheated before cooking.
  5. 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 (90°C). 

Nutrition

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