Sourdough French Toast

Now that I have this whole Sourdough thing down, I’m starting to branch out with some other recipes. I was making a few extra loaves last week and decided to turn one of them into Sourdough French Toast. Add some butter and maple syrup, and this is a breakfast I can eat quite often.

How To Make Sourdough French Toast

1. First, you need to make No-Knead Sourdough Bread. You can use the bread as is or I like to add a few things in my French toast. See below for some good variations and tips on how to do this.
2. Place the dough in the banneton basket, cover with the towel and set in the refrigerator overnight for 10-15 hours.
3. Pull the loaf out of the fridge onto parchment paper. Score and place in a preheated 450 degree oven. You will have preheated your baking vessel for at least an hour.
4. Bake for 25 minutes with the lid on. Your loaf should have expanded while baking so now you will bake with the lid off for 20 minutes.
5. Your loaf will be golden brown, if you are using fresh-milled hard white flour. The cinnamon will darken your loaf as well.
6. Allow to cool on the counter for at least an hour before slicing.
7. When you are ready to make the French toast, cut your loaf in half. You can cut it again if you like smaller pieces like I have shown here.
8. Combine the eggs, milk, cinnamon and vanilla in a deep dish. Whisk together.
9. Take a few pieces of the bread and drench them in the egg batter. Flip them over or make sure they are fully submerged.
10. Turn your cooktop on medium heat, add the butter. Once it’s melted, you can now start cooking the French toast.
11. Place a few pieces of the battered toast in the skillet. Cook on each side evenly until the batter is cooked and the outside is a little crispy.
12. Once done, pile your French toast on a plate, add butter in between slices. Pour warm maple syrup over the top. Serve with farm fresh eggs, bacon or sausage and some fruit. Enjoy!

Variations of Sourdough French Toast

1. You can add cranberries and walnuts to your bread. I personally love to add cinnamon, raisins and pecans when making the sourdough loaf.

How To Add Mix-Ins

1. After you’ve done your 2nd stretch and folds, you will then add your cinnamon, raisins and nuts.
2. Before adding the raisins, soak them in water, juice, or alcohol (like rum or bourbon). This step will soften them. It will make them plump and juicy in your bread.
3. I like to soak the raisins in warm water for 10 minutes, then drain and dry.
4. Soaking them beforehand ensures they’re already hydrated and won’t steal moisture from the dough. Add 10-20% of flour weight. For this recipe, you’ll add 50g of raisins. Continue performing stretch and folds for two more times.
5. Flatten the dough out on your counter. Add your mix-ins. Pull up the dough like you normally would when you stretch and fold. Pull it back down. Let it rest for 30 minutes.
6. Continue with the 3rd and 4th S&F and then onto shaping. Just be careful not to mess with any of the mix-ins. Proof in the fridge overnight as usual.

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Tools I Use

Cast Iron Skillet

Raisins

Maple Syrup

Pecans

Spatula