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Sourdough French Toast

Each week we buy a large sourdough bread, like a batard. It's far better than sliced bread for sandwiches and toast. On the weekends use the last bit of the roll for French Toast. You'll love the tangy flavor and thick slices.


  • 4 1/2" thick slices of sourdough bread
2 Eggs
2/3 Cup Milk
1/4 Tsp Ground cinnamon
1/4 Tsp Ground nutmeg
1 Tsp Vanilla extract
Pinch of Sea salt


  1. I like to use a glass pie pan for easy bread soaking. With a fork beat together egg, milk, salt, cinnamon, nutmeg and vanilla.
  2. Heat a lightly oiled griddle of skillet over medium-high flame.
  3. Dunk each slice of bread in the egg and milk mixture, soaking both sides for 30 seconds. 
  4. Place in pan and cook on both sides until golden. 
  5. Serve hot with maple syrup, nuts or fresh fruit.