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Crispy Sourdough French Toast Recipe with Easy Bourbon Maple Syrup

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A crispy sourdough French toast with a custardy center, served with a warm, boozy bourbon maple syrup that adds a comforting depth of flavor. Perfect for cozy weekend brunches or special mornings.

Ingredients

Scale
  • Thick slices of day-old sourdough bread (about 1-inch thick)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Unsalted butter for frying
  • 1 cup (240 ml) pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons bourbon whiskey
  • 1 tablespoon unsalted butter (for syrup)
  • Pinch of ground nutmeg (optional)

Instructions

  1. Prepare the custard by whisking together 4 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt in a large shallow dish until fully combined and slightly frothy.
  2. Soak thick slices of day-old sourdough bread in the custard for about 30 seconds per side, ensuring the bread is saturated but not falling apart. Set aside on a plate.
  3. Heat a non-stick or cast iron skillet over medium heat and add about 1 tablespoon of unsalted butter. Let it melt and foam without browning.
  4. Cook the soaked bread slices in the skillet without crowding for about 3-4 minutes per side until deep golden brown and crispy. Adjust heat as needed.
  5. Transfer cooked slices to a cooling rack set over a baking sheet or keep warm in a 200°F (90°C) oven to maintain crispiness.
  6. Make the bourbon maple syrup by gently warming 1 cup pure maple syrup, 2 tablespoons bourbon, 1 tablespoon unsalted butter, and a pinch of ground nutmeg (if using) in a small saucepan over low heat until butter melts and mixture is warm but not boiling. Keep warm.
  7. Serve the crispy sourdough French toast stacked on plates and drizzle generously with the warm bourbon maple syrup. Optionally, add fresh berries or a dusting of powdered sugar.

Notes

Use day-old sourdough bread to prevent sogginess. Soak bread about 30 seconds per side. Medium heat and butter are key for crispy edges. Keep cooked toast on a wire rack or warm oven to maintain crispiness. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use sturdy gluten-free bread and adjust soaking time. To omit alcohol, skip bourbon and add vanilla or smoked paprika to syrup.

Nutrition

Keywords: French toast, sourdough, bourbon maple syrup, crispy, brunch, breakfast, easy recipe, comfort food

Find it online: https://twinkletaste.com/crispy-sourdough-french-toast-recipe-with-easy-bourbon-maple-syrup/