This Sourdough French Toast recipe is the perfect combination of savoury and sweet. Each slice is dipped in a lightly spiced cinnamon and nutmeg custard, grilled then served warm with juicy grilled peaches, maple syrup, and a spoonful of cream. Excellent for breakfast, brunch, lunch or dessert. What more could you want?!
The Sourdough French Toast
The great thing about using sourdough is that you can either use fresh or stale bread for this recipe. Sourdough doesn’t absorb the custard mixture like brioche and challah. So you won’t run the risk of soggy toast. I actually recommend using fresh bread for this particular recipe as nothing can beat the flavour that comes from a freshly baked loaf.
The main difference is that fresh bread only requires a 5-second dip into the custard. Stale bread will need to sit in the custard for at least 10 – 15 minutes before grilling.
The aim is for the slice of toast to be soft without becoming soggy and you don’t have to wait for your bread to go stale to do that.
The Grilled Peaches
The peaches take two minutes to throw together and I recommend grilling them at the same time as the french toast. Brush a griddle with oil and place it on a medium heat. Cut the peaches into quarters and begin grilling them.
Allow the peaches to grill for 2 – 3 minutes on one side before turning them over. Avoid pressing down on the peaches so that they can achieve those lovely grill marks. Then you’re done!
Although this recipe specifies peaches, any stonefruit will be a great substitute. Both plums and nectarines have a deliciously unique flavour that pairs well with sourdough. It’s September right now so it’s safe to say that any peaches sitting on the supermarket shelf won’t be comparable to the plums that are currently in season.
Whether you’re reading this in September or May, just make sure that you choose a stone fruit that’s in season for your location. You’ll notice the difference taste-wise.
Tips & Tricks
This is one of those fairly simple recipes where there aren’t that many tips to give in all honesty. I’d say the main tip is to allow your frying pan to heat until it’s fairly hot but not too hot. You want to reach that perfect balance that will allow the interior of the toast to cook without the exterior burning. You also want to edges to be nice and crisp so keep a close eye on it.
Something I like to do when I’m making French toast for multiple people is to place the cooked slices in a heated (but off) oven while you cook the remaining slices. This allows everyone to get a serving of French toast that’s warm and cosy. Pretty much the best breakfast you’ll ever try!!
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Sourdough French Toast
A deliciously spiced French toast served warm with juicy grilled peaches, maple syrup, and a spoonful of cream.
- 2 Peaches
- 6 Sourdough bread slices, fresh or stale
- 2 Medium eggs
- 160 ml (⅔ Cup) Milk
- 2 Tsp Vanilla extract
- 1 Tbsp Sugar
- 1 tbsp Flour
- ¼ – ½ Tsp Ground cinnamon
- ¼ Tsp Ground nutmeg
- Butter & oil for cooking
- Maple syrup & whipped cream for serving
Add eggs, milk, sugar, vanilla extract, flour, cinnamon and nutmeg to a shallow dish and whisk vigorously until the mixture is evenly combined.
Place a non-stick frying pan on a medium-high heat then add approximately 2 tablespoons of both butter and oil.
Once the frying pan is hot, submerge slices of bread into the egg mix. Coat slices well on both sides until they absorb the mixture slightly then shake off the excess. (If you're using stale bread then allow the slices to sit in the egg mixture for at least 15 minutes)
Cook sourdough for approximately 2 minutes on each side.
Slice the peaches into quarters then remove the seed. Brush a griddle with a thin layer of oil or butter then place it on a medium heat. Grill peaches for 2 – 3 minutes on each side until slightly charred.
Serve the French Toast with grilled peaches, maple syrup and whipped cream. Enjoy