How to Make Sourdough French Toast That’s Crispy Outside

You love the crunch of a perfect bite, but soggy French toast ruins the morning. This guide shows exactly how to make sourdough French toast that's crispy outside and tender inside. You'll learn the right bread, the ideal custard, and the cooking tricks that lock in crispness. Follow short, actionable steps and you'll get golden, crunchy edges every time you make sourdough French toast that's crispy outside.

What You'll Need (ingredients + tools)

For how to make sourdough French toast that's crispy outside, start with the right items. Use sturdy, slightly stale sourdough slices (about 3/4–1 inch thick). Gather:

• 4 large eggs
• 1 cup whole milk (or 3/4 cup + 1/4 cup cream for richer custard)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt
• 2 tbsp granulated sugar (optional, for caramelization)
• Butter and neutral oil (for pan)
• Cast-iron skillet or heavy nonstick pan
• Whisk, shallow dish, spatula, cooling rack

Tip: If your sourdough is fresh, toast slices briefly to dry them out. Dry bread soaks without falling apart.

Preparing Your Ingredients

Prep matters more than fancy toppings. Whisk eggs, milk, 1 tsp vanilla, 1 tsp cinnamon, and pinch of salt until smooth. Optionally stir in 2 tbsp sugar for extra browning.

1. Let custard rest for 5 minutes so flavors blend.
2. Dip each sourdough slice for 8–12 seconds per side. Press gently so custard soaks but avoid saturating until soggy.
3. Place dipped slices on a wire rack for 30–60 seconds; this helps excess custard drip and prevents soggy centers.

Pro tip: Use a shallow dish wide enough to fully submerge slices. Short soak yields drier, firmer toast; longer soak yields custardy interior. You're aiming for a balance.

Cook It Right: Technique to Get Crispy Outside

Heat your skillet over medium-low to medium heat. Add 1 tbsp butter + 1 tsp oil to prevent burning. Wait until butter foams, then add slices without crowding.

• Cook 3–4 minutes per side, adjusting heat so crust turns deep golden brown without burning.
• Press gently with spatula for even contact.
• For extra crispness, finish in a preheated 350°F (175°C) oven for 3–5 minutes after both sides are golden.

Warnings:

• Don’t cook too fast—high heat browns outside but leaves raw inside.
• Avoid overloading the pan; work in batches.

Trick: Use a small splash of pancake syrup or a sprinkle of sugar in the pan for caramelized edges. Flip only once for best crust.

Serving, Storage, and Variations

Serve immediately for max crunch. Try these finishing ideas:

• Top with warm maple syrup, crushed pecans, or fresh berries.
• For extra texture, scatter toasted oats or crushed cornflakes before serving.
• Make-ahead: Keep cooked slices on a wire rack in a 200°F (95°C) oven for up to 20 minutes. This maintains crispness.
• Storage: Refrigerate leftovers in an airtight container up to 48 hours. Re-crisp in a 400°F (200°C) oven for 6–8 minutes.

Variations:

• Use buttermilk for tangy custard.
• Add orange zest or a splash of rum for flavor twists.

You now have a reliable plan for how to make sourdough French toast that's crispy outside and tender inside. Save these steps for a weekend breakfast or brunch crowd. Pin this guide for your next lazy morning, and share it with friends who love crispy mornings. Which tip will you try first? Let's do it!