Sourdough French Toast

Elevate your mornings with our sourdough French toast topped with warm caramelized, sautéed apples. Golden sourdough slices meet a sweet and tangy apple topping, creating a cozy and delightful breakfast experience. Simple indulgence at its finest. Our version uses fewer eggs, allowing the flavor of the sourdough, cinnamon, nutmeg, and vanilla to shine through!

Prep Time5

Cook Time25

Total Time30

Servings: slices

Calories: 241kcal

Author: Sandra

Ingredients

French Toast

3 large eggs See Note 1.
¾ cup milk Note 2.
¾ teaspoon granulated sugar
½ teaspoon vanilla extract Note 3.
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
6 slices sourdough bread ½-inch slices. Note 4.
1 tablespoon butter Note 5.

Optional Apple Topping

1 tablespoon butter
1 medium Granny Smith apple Peeled, cored, and sliced. Note 6.
1 tablespoon light brown sugar
½ teaspoon ground cinnamon

Instructions

French Toast

Add eggs, milk, sugar, vanilla, cinnamon, and nutmeg to a shallow dish.
3 large eggs, ¾ cup milk, ¾ teaspoon granulated sugar, ½ teaspoon vanilla extract, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon
Whisk to combine.
Add a bread slice to the egg mixture, and press down with tongs or a fork to soak the bread.
6 slices sourdough bread
Flip the bread to soak the other side. Remove the bread to a clean plate. Repeat the process with the remaining five slices of bread.
Melt butter on the griddle or skillet over medium heat and stir to coat the surface with butter.
1 tablespoon butter
Add as many slices of bread as will fit in a single layer and cook until the undersides are golden brown, about 3-4 minutes.
Turn and cook the other sides about 3-4 more minutes. Repeat for any remaining slices of bread. Remove French toast to a serving plate.

Optional Apple Topping

Melt the butter in a skillet over medium heat.
1 tablespoon butter
Add apples and stir to coat apples in butter.
Cook until the apples turn golden brown, about 3 minutes.
1 medium Granny Smith apple
Sprinkle with light brown sugar.
1 tablespoon light brown sugar, ½ teaspoon ground cinnamon
Sprinkle with cinnamon.
Stir and cook continuously until apples are caramelized and golden. Note 7. Remove from skillet and serve over French toast.

Notes

Be sure to use large eggs. If you are using medium eggs, add an extra egg.
This version of French toast uses fewer eggs than many French toast recipes out there. I used fewer because I think it tastes better with fewer. Plus the sourdough and apple topping provide nice flavor and I didn't want to mask that flavor with too much eggy flavor! If you want more "eggy" French toast, feel free to add a couple more eggs.
I used 2 percent milk for this recipe. You can substitute whole milk, 1 percent, or even a plant based milk for a dairy free option.
I used liquid pure vanilla extract. Be sure to use pure vanilla extract. You can substitute an equal amount of vanilla paste. You can also use a different flavoring instead, like almond or rum extract, citrus zest, or ground cardamom.
Pre-sliced sourdough bread is fine. If using an unsliced loaf, cut into ½ inch slices. This recipe works best with bread that is a little bit stale. If you don't have stale bread, add the slices to your toaster and toast on the lowest setting so that they don't get brown. You are looking for dried out bread, not toasted bread. You can also dry them on a baking sheet in the oven at 200 F (93 C) or your oven's lowest setting. Check them every five minutes or so to see how they're doing. Flip as necessary to dry out both sides.
I used salted butter because that is what is usually on hand. Salted or unsalted butter will work just as well in this recipe.
Peel, core, and slice the apple. I strongly recommend using the Granny Smith variety apple because it is tart and firm. Since you will be sautéing the apples and adding brown sugar, a sweeter variety of apple, like Fuji, gala, red delicious, or golden delicious, will be too sweet and get too mushy.
At this step, it's important to stir continuously so that the brown sugar does not burn. The apples are done when they are golden brown coated in a loose caramel-like sauce.

Nutrition