Description

A rich and tangy brunch dish that uses day-old sourdough bread soaked in a creamy custard and fried to golden perfection, topped with a crunchy cinnamon sugar mixture.

Ingredients

Scale

8–10 slices sourdough bread (1-inch thick, stale/day-old)
4 large eggs (room temperature)
1/2 cup heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter (softened)
2–3 tablespoons unsalted butter (for frying)
1 tablespoon vegetable oil (optional, for frying)

Instructions

In a small bowl, combine granulated sugar, ground cinnamon, and softened butter. Rub together until the mixture resembles wet sand or coarse crumbs. Set aside.
Slice the sourdough loaf into 1-inch thick slices. If the bread is fresh, let it sit uncovered for an hour or two to dry out slightly. Pat off any loose crumbs.
In a large shallow dish (like a 9×13 baking dish), whisk together eggs, heavy cream, whole milk, vanilla extract, 1/2 teaspoon ground cinnamon, and salt until uniform and slightly frothy.
Dip one slice of bread into the custard, soaking for about 30 seconds per side. Lift the slice and let excess custard drip off. Place on a plate or rack.
Repeat with remaining slices, soaking each for 30 seconds per side.
Heat a cast iron skillet over medium-low heat. Add 1 tablespoon of butter and let it foam but not brown.
Place 2-3 slices of soaked bread in the skillet. Cook for 3-4 minutes until the bottom is deep golden brown.
Flip the slices carefully with tongs and cook for another 3-4 minutes on the second side until golden and cooked through.
Transfer cooked toast to a cooling rack set over a baking sheet. Wipe the pan and add more butter for the next batch.
While the toast is still hot, sprinkle the cinnamon sugar topping generously over the top. Serve immediately.

Notes

The bread must be stale (2-3 days old) to absorb the custard without falling apart. Use medium-low heat to ensure the inside cooks before the outside burns. Do not overcrowd the pan; cook in batches. For best results, serve immediately after topping with cinnamon sugar while the toast is hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18
Sodium: 250
Fat: 16
Saturated Fat: 9
Carbohydrates: 35
Fiber: 2
Protein: 10

Keywords: sourdough french toast, cinnamon sugar, brunch, stale bread recipe, breakfast, custard, weekend brunch