Cracker 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
Scale
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
