Cinnamon Raisin Sourdough French Toast
Day-old Cinnamon Raisin Sourdough makes the best French toast. It soaks up the custard without falling apart, and the raisins caramelize in the pan.
You'll need
- 8 slices Daly Bread Cinnamon Raisin Sourdough, about ¾ inch thick
- 4 large eggs
- 1 cup milk
- 1 tbsp maple syrup, plus more to serve
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
- Butter, for the pan
Let's make it
- Whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt in a shallow dish.
- Heat a skillet over medium and melt a pat of butter.
- Dip each slice for about 20 seconds per side so it soaks through.
- Cook 3–4 minutes per side, until golden brown. Add butter between batches.
- Serve with maple syrup and a spoonful of whipped honey butter.
Daly's tip: Bread a day or two old works best. Fresh bread gets soggy; drier bread drinks up the custard and stays fluffy inside.
Best with Cinnamon Raisin Sourdough from Daly Bread. Want a copy for the fridge? Grab the printable recipe cards.