Description
A simple, forgiving breakfast recipe using sourdough discard, eggs, and milk to create creamy, custard-like french toast with a crisp golden crust, served with warm maple cinnamon syrup.
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 3 large eggs
- 1/2 cup (120ml) whole milk
- 1 teaspoon vanilla extract
- 8 slices thick-cut bread (such as brioche, challah, or day-old sourdough)
- 1/2 cup (120ml) real maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a large mixing bowl, whisk together the eggs, sourdough discard, milk, and vanilla extract until smooth and uniform.
- Heat a large skillet or griddle over medium heat (approx. 325°F). Add a small amount of butter or oil to prevent sticking.
- Dip each slice of bread into the batter, soaking for about 30 seconds per side. Let excess batter drip off.
- Place the soaked bread onto the hot skillet. Cook for 3-4 minutes on the first side until deep golden-brown and crisp.
- Flip the bread and cook for another 3-4 minutes on the second side until cooked through and caramelized.
- While the last batch cooks, combine maple syrup, butter, cinnamon, and salt in a small saucepan. Heat over low-medium heat until warm and fragrant, stirring occasionally.
- Serve the french toast immediately, drizzled generously with the warm maple cinnamon syrup.
Notes
Use day-old bread for best texture to prevent sogginess. Ensure the pan is at medium heat to avoid burning the outside before the inside cooks. The batter can be made ahead and refrigerated overnight.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 slices of french t
- Calories: 380
- Sugar: 18
- Sodium: 320
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 14
Keywords: sourdough french toast, sourdough discard recipe, easy breakfast, 3 ingredient breakfast, maple cinnamon syrup, weekend brunch, zero waste cooking