Why Sourdough Is Superior
Not all breads are created equal when it comes to French toast. While soft, enriched breads like brioche or challah are popular, they can easily turn to mush. Sourdough, on the other hand, possesses a sturdy, chewy structure that allows it to absorb a rich custard
without falling apart. Its dense crumb means it can take a proper soaking, leading to a creamy interior rather than a wet one. Furthermore, sourdough’s characteristic tangy flavor provides a beautiful contrast to the sweetness of the custard and maple syrup, creating a more balanced and complex dish. Breads that are too sweet on their own can result in a one-note flavor, but sourdough’s natural tang cuts through the richness.
The Importance of the Cut
To achieve that coveted custardy middle, you can't be shy with your slicing. Forget thin, pre-sliced sandwich bread. For sourdough, aim for slices that are between three-quarters of an inch to one inch thick. This generous thickness is crucial. It provides enough substance to soak up the egg mixture like a sponge while ensuring the center cooks through to a soft, pudding-like consistency without the exterior burning. Slightly stale or day-old bread is even better, as it has a lower moisture content and can absorb more custard. If your loaf is fresh, you can dry the slices out in a low oven for about 10 to 15 minutes before soaking.
Crafting the Perfect Custard
A great French toast needs a great custard. The foundation is a simple mix of eggs and dairy, but the ratio is key. For a richer, more decadent result, supplement whole milk with heavy cream or half-and-half. This adds fat, which contributes to a silkier texture. A good starting point for about eight thick slices is three to four large eggs whisked with about one and a half cups of dairy. Don't forget the flavorings: a splash of vanilla extract, a generous dash of cinnamon, and a pinch of salt to balance the sweetness are essential. For a touch of sweetness directly in the batter, a tablespoon or two of maple syrup or granulated sugar can be whisked in.
The Soaking Strategy
This is where patience pays off. Because sourdough is so robust, it needs a longer soak than its softer counterparts. A quick dip won't do. Place the slices in a shallow dish with the custard and let them soak for at least 30 seconds to a minute per side. Some recipes for very thick slices even recommend soaking for up to 10 minutes per side to ensure the custard fully penetrates the bread. The goal is for the slice to be thoroughly saturated but not on the verge of disintegrating. This extended soak is what transforms the bread's interior into a seamless, custardy dream.
Cooking to Golden Perfection
Your technique in the pan is the final step to greatness. Use a large non-stick or cast-iron skillet over medium heat. A combination of butter for flavor and a neutral oil to prevent burning is an excellent choice for your cooking fat. Once the pan is hot and the butter is sizzling, place the soaked slices down, leaving space between them. Cook for about three to four minutes per side, until a deep golden-brown crust forms. This steady heat allows the outside to caramelize and crisp up while giving the custardy center enough time to set without becoming a raw, eggy mess. If you're cooking in batches, you can keep the finished slices warm on a wire rack in a low oven.
