Cracker Barrel French Toast with Sourdough Recipe
Introduction
This Cracker Barrel style French Toast recipe with sourdough bread is a warm, comforting breakfast treat that’s easy to make at home. Crispy on the outside and tender inside, it’s perfect for a weekend brunch or special morning.
Ingredients
- 8 slices sourdough bread
- 4 large eggs
- 1 cup milk
- 4 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Step 1: In a shallow bowl, beat the eggs, milk, sugar, cinnamon, vanilla extract, and salt until well combined.
- Step 2: Soak each slice of sourdough bread in the egg mixture, pressing gently to absorb as much liquid as possible.
- Step 3: Heat 1-2 tablespoons of butter in a pan over medium-low heat. Cook the soaked bread slices in the melted butter until golden brown on each side, about 5 minutes per side. Add more butter as needed during cooking.
- Step 4: Serve the French toast warm, topped with maple syrup and a dusting of powdered sugar if desired.
Tips & Variations
- Use day-old sourdough bread for better soaking without it falling apart.
- Add a pinch of nutmeg or orange zest to the egg mixture for extra flavor.
- For a dairy-free option, substitute milk with almond or oat milk and use a plant-based butter.
- Keep cooked French toast warm in a low oven while finishing the batch.
Storage
Store leftover French toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or toaster oven to maintain crispness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bread other than sourdough?
Yes, breads like brioche or challah work well for French toast because they are sturdy and absorb the egg mixture nicely.
How do I prevent my French toast from becoming soggy?
Use slightly stale bread and soak it briefly to avoid oversaturating. Cook on medium-low heat to allow the toast to cook through without burning the outside.
PrintCracker Barrel French Toast with Sourdough Recipe
This Cracker Barrel French Toast recipe uses hearty sourdough bread soaked in a cinnamon-infused egg mixture, then pan-fried to a golden brown. Perfect for a cozy breakfast, it offers a tender inside with crisp edges, ideal when served warm with maple syrup and a sprinkle of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
French Toast Ingredients
- 8 slices sourdough bread
- 4 large eggs
- 1 cup milk
- 4 Tbsp. unsalted butter
- 2 Tbsp. sugar
- 1 Tbsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
Instructions
- Prepare the Batter: In a shallow bowl, beat together the eggs, milk, sugar, cinnamon, vanilla extract, and salt until fully combined.
- Soak the Bread: Dip each slice of sourdough bread into the egg mixture, pressing gently to ensure the bread absorbs as much liquid as possible without becoming too soggy.
- Cook the French Toast: Heat 1-2 tablespoons of unsalted butter in a pan over medium-low heat. Place the soaked bread slices into the pan and cook until golden brown on one side, approximately 5 minutes. Flip and cook the other side until equally golden and cooked through, about 5 minutes. Add more butter as needed to prevent sticking and enhance flavor.
- Serve: Serve the French toast warm topped with maple syrup and a light dusting of powdered sugar for a classic finish.
Notes
- Use day-old or slightly stale sourdough bread for best absorption and texture.
- Adjust the cinnamon amount to taste; it adds warmth but can be reduced for a milder flavor.
- Keep the heat medium-low to avoid burning while ensuring the inside cooks through.
- For richer flavor, substitute some or all of the milk with half-and-half or cream.
- Leftover cooked French toast can be reheated gently in a skillet or oven to retain crispness.
Keywords: Cracker Barrel French Toast, Sourdough French Toast, Classic Breakfast, Cinnamon French Toast
