Sourdough Discard French Toast
This sourdough discard French toast transforms ordinary sliced bread into something truly special with a gentle tang that balances beautifully with warm cinnamon and maple syrup. The discard gives the batter a thicker consistency that clings to each slice for a beautifully custardy result.
Equipment
- Large mixing bowl or wide shallow baking dish - For the custard mixture
- Whisk
- Non-stick skillet or cast iron griddle
- Digital kitchen scale - Optional but recommended for accuracy
- Spatula
- Tongs
- Measuring cups and spoons
- Serving plates
- Wire rack - For cooling and keeping toast warm in oven
- Baking sheet - For holding wire rack
Ingredients
- 8 slices sourdough bread - about ¾ to 1 inch (2 to 2.5 cm) thick, day-old preferred
- ½ cup sourdough discard - 120g, unfed and at room temperature
- 3 large eggs
- ¾ cup whole milk - 180ml
- ¼ cup heavy cream - 60ml
- 2 tablespoons maple syrup - plus more for serving
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg - preferably freshly grated
- salt - a pinch
- 2-3 tablespoons unsalted butter - for the pan
For Serving
- powdered sugar - for dusting
- fresh berries - strawberries, blueberries, or raspberries
- maple syrup - warm, for serving
- softened butter - optional, for serving
Instructions
- Cut sourdough into ¾ to 1 inch thick slices. If using fresh bread, dry slices on a wire rack for 30-60 minutes. Day-old bread can be used immediately.
- In a wide shallow dish, whisk together eggs, sourdough discard, milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, and salt until completely smooth.
- Place bread slices in the custard and soak for 30-45 seconds per side, pressing gently to absorb. Transfer to a plate while heating the pan.
- Preheat skillet or griddle over medium heat for 2-3 minutes. Add 1 tablespoon butter and swirl to coat the pan.
- Cook soaked slices for 2-3 minutes per side until deep golden brown. Flip carefully with a wide spatula and cook the second side for 2-3 minutes.
- Transfer finished slices to a wire rack on a baking sheet and keep warm in a 200°F (93°C) oven while cooking remaining batches. Add fresh butter between batches.
- Serve immediately with powdered sugar, fresh berries, and warm maple syrup. Top with a pat of butter if desired.
Notes
- For best results, use day-old sourdough bread. Fresh bread can become mushy.
- Unfed sourdough discard gives a subtle tang; active starter can be used for a more pronounced flavor.
- If using active starter, let it come to room temperature before adding to the custard.
- Soak thick sourdough slices for 30-45 seconds per side to ensure custard penetrates all the way through.
- Cook over medium heat, not high, to prevent burning the outside while the center stays raw.
- Wipe the pan clean between batches if butter residue darkens too much.
- To make dairy-free: substitute whole milk with full-fat oat milk or unsweetened almond milk, replace heavy cream with canned coconut cream, and use vegan butter or coconut oil for cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, skillet, or 350°F oven for best results.
- Freeze cooled slices on a baking sheet then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.
- For stuffed French toast, spread cream cheese and jam between two thinner slices before dipping.