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This potato flake sourdough French toast could truly be used with any bread you have. There is something a bit more flavorful about using the potato flake sourdough bread, though.
In this post, we’ll dive into the secrets of making the perfect sourdough French toast, exploring why sourdough is the ideal choice, how long to soak the bread, and much more. Get ready for the best french toast you’ve every tasted!
Why Sourdough?
Sourdough bread brings a unique flavor and a delightful texture to your French toast. This sets it apart from the ordinary french toast you might have tasted. But beyond its exceptional taste, sourdough offers several benefits. Firstly, its a homemade alternative to store bought bread. Creating a healthier product without all of the preservatives and additives. Additionally, sourdough’s complex fermentation process makes it easier to digest and may even offer some nutritional advantages. So, when it comes to French toast, sourdough is undoubtedly the best choice.
Selecting the Perfect Sourdough Loaf:
To begin making your potato flake sourdough French toast , start by selecting the perfect loaf of sourdough bread. Look for a loaf that is not full of large hole gaps. Opt for a slightly stale loaf, as this allows the bread to absorb the custard mixture without becoming overly soggy. If fresh bread is your only option, you could choose for toast it lightly before proceeding with the recipe.
How Long to Soak the Bread?
The key to achieving the perfect balance of flavors and textures lies in the soaking time. Aim to soak your sourdough bread slices in the custard mixture for approximately 30 seconds to 1 minute per side. This allows the bread to absorb the delicious flavors of the custard while retaining its structural integrity. Be mindful not to over-soak the bread, as this can lead to a mushy consistency. It’s also just as important to give it enough time to soak up enough of the mixture. A brief 30 second to 1 minute dip is all it takes to transform ordinary bread into a delicious breakfast treat.
French Toast Cooking Techniques:
When it comes to cooking your sourdough French toast, a hot buttered cast iron skillet or griddle is your best friend. Heat a generous pat of butter over medium heat until sizzling, then add your soaked bread slices. Cook until golden brown and crisp on both sides, ensuring that the custard is fully cooked through. Using butter gives the French toast a caramelized crust that is key for the best flavor. For optimal results, avoid overcrowding the pan and cook in batches if necessary. Once cooked, transfer your French toast to a warm oven to keep it crispy while you finish the remaining slices.
Tools you will need:
Cast iron skillet or griddle – If all you have is a non-stick pan, that will work fine. I choose to use cast iron because it will give the french toast a nice caramelization.
Measuring cups and spoons
Whisk or fork
Small square or rectangle dish – Using a small rectangular or square dish will ensure you are able to soak up all of the custard and not waste any. A glass bread pan works perfectly!
Ingredients:
1 loaf (about 10 slices) of stale potato flake sourdough bread (This bread is the best, but a store bought thick bread will work too)
4 eggs
1 cup of whole milk
2 Tablespoons of sugar (can replace with honey or maple syrup)
4 teaspoons of vanilla extract
2 pinches of salt
Butter for greasing skillet and to top finished french toast
How to make french toast using Potato Flake Sourdough:
Begin by slicing your potato flake sourdough into 1 inch thick slices.
If your bread is fresh you might want to lay them all on a baking sheet and bake them in the oven for a few minutes to give them a stale texture without browning them. If you do this, keep a close eye on them and do not let them bake too long.
Next, in your small square or rectangle dish, whisk your eggs. Add milk, sugar, vanilla, and salt. Whisk until combined.
Heat your cast iron skillet or griddle over medium heat. Grease with about 1 tablespoon of butter. You will likely need to add more butter after each batch of french toast.
Dip each slice of bread in the egg mixture for about 30 seconds each side, for a total of 1 minute.
Lift the bread up and let a bit of the excess drip off and transfer to the skillet. cook for 4-5 minutes on each side, or until golden brown.
Continue to do this until you have run out of the egg mixture. You can usually get about 8-10 slices.
Serve with a pat of butter on the top of your stack and drizzled with some maple syrup. Enjoy!
Freezing potato flake sourdough french toast
Want to use up some stale bread but not in the mood for french toast? Go ahead and make it but freeze it for later.
I also love to double my batch and freeze what ever is left to make for an easy breakfast or even an easy breakfast for dinner!
Simply let the french toast cool completely and the place in a freezer zip bag. Freeze for up to 3 months.
Remove from the freezer and place in a toaster to reheat. This is the best method to maintain the crispy edges!
Toppings for french toast:
I am partial to a classic pat of butter and maple syrup, but there are lots of options for topping your sourdough French toast. The classic maple syrup and powdered sugar to fresh berries, whipped cream, or even savory options like bacon or smoked salmon, the possibilities are endless. Get creative and experiment with different combinations to find your perfect match.
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Potato Flake Sourdough French Toast
This potato flake sourdough French toast could truly be used with any bread you have. There is something a bit more flavorful about using the potato flake sourdough bread, though.
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Equipment
Cast Iron skillet or griddle
measuring cups and spoons
Whisk or fork
Small square or rectangle dish
Ingredients
- 1 loaf of stale potato flake sourdough bread about 10 slices
- 4 eggs
- 1 cup of whole milk
- 2 Tablespoons of sugar can replace with honey or maple syrup
- 4 teaspoons of vanilla extract
- 2 pinches of salt
- Butter for greasing skillet and to top finished french toast
Instructions
Begin by slicing your potato flake sourdough into 1 inch thick slices.
Next, in your small square or rectangle dish, whisk your eggs. Add milk, sugar, vanilla, and salt. Whisk until combined.
Heat your cast iron skillet or griddle over medium heat. Grease with about 1 tablespoon of butter. You will likely need to add more butter after each batch of french toast.
Dip each slice of bread in the egg mixture for about 30 seconds each side, for a total of 1 minute.
Lift the bread up and let a bit of the excess drip off and transfer to the skillet. cook for 4-5 minutes on each side, or until golden brown.
Continue to do this until you have run out of the egg mixture. You can usually get about 8-10 slices.
Serve with a pat of butter on the top of your stack and drizzled with some maple syrup. Enjoy!
Notes
Want to use up some stale bread but not in the mood for french toast? Go ahead and make it but freeze it for later.I also love to double my batch and freeze what ever is left to make for an easy breakfast or even an easy breakfast for dinner!
Simply let the french toast cool completely and the place in a freezer zip bag. Freeze for up to 3 months. Remove from the freezer and place in a toaster to reheat. This is the best method to maintain the crispy edges!
If your bread is fresh you might want to lay them all on a baking sheet and bake them in the oven for a few minutes to give them a stale texture without browning them. If you do this, keep a close eye on them and do not let them bake too long.
