Strawberry Sourdough French Toast
Thick slices of sourdough griddled into French toast and topped with fresh strawberries and a homemade strawberry maple syrup.
- Prep Time
- 10 min
- Cook Time
- 10 min
- Total Time
- 20 min
- Servings
- 4 servings
I avoided sourdough bread for years, worried it would upset my system the way regular bread used to. But after talking with a local baker at a market where I sell my cookbooks, I decided to try her organic sourdough — and nothing happened. No bloating, no discomfort, just really good bread.
That discovery led to me buying five loaves in one trip (don't judge me) and freezing them for all the usual bread things — grilled cheese, cinnamon toast, and this French toast, topped with fresh strawberries and a bright strawberry maple syrup blended together in the blender.
Ingredients
For the French Toast
- 2 large eggs
- 1 cup half and half (or 1/2 cup dairy-free milk)
- pinch of salt
- 1 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 loaf sourdough bread
- 1 pint fresh strawberries
For the Strawberry Maple Syrup
- 2 cups frozen strawberries, thawed
- 1/2 cup maple syrup
Instructions
- 1Whisk together the eggs, half and half, salt, sugar, vanilla, and cinnamon in a mixing bowl.
- 2Heat a large nonstick skillet or griddle over medium heat.
- 3Slice the sourdough bread into thick (about 1-inch) pieces. Dip each slice into the egg mixture, coating both sides.
- 4Cook on the griddle until golden brown on each side, about 2-3 minutes per side.
- 5For the syrup, combine the strawberries and maple syrup in a blender and puree until smooth. Pour through a fine mesh strainer.
- 6Serve the French toast with fresh strawberries and the strawberry maple syrup. Store leftover syrup in the refrigerator for up to 2 weeks.
Tips
- If sourdough doesn't usually agree with you, a good quality organic loaf may be worth trying — the fermentation process can make it easier to digest than standard bread.
