- Preheat the oven to 200°F.
- In a mixing bowl or large baking dish, combine eggs, milk, vanilla extract, sugar, cinnamon, and a pinch of salt. Whisk until well combined.
- Slice the sourdough bread into 3/4-inch thick slices, and cut them in half if necessary for easier handling.
- Soak each slice of sourdough bread in the custard mixture for 1-2 minutes per side. Adjust soaking time based on the bread’s freshness, ensuring it absorbs the mixture without becoming too soggy.
- While the bread soaks, heat a large cast iron skillet or pan over medium heat, adding butter and melting it completely.
- Once the sourdough slices have soaked, remove any excess mixture, and add them to the pan. Cook for 2-3 minutes per side until they turn golden brown.
- As you finish cooking each batch, keep the slices warm in the oven at 200°F.
- Serve the sourdough French toast immediately, topped with butter, berries, and drizzled with maple syrup.
- Any leftovers can be stored in the fridge for up to 5 days or in the freezer in an airtight container or bag for up to 3 months.
Nutrition
Nutritional information for a serving size of 2 slices:
- Calories: 476 calories
- Sugar: 11 grams
- Fat: 7 grams
- Carbohydrates: 79 grams
- Fiber: 4 grams
- Protein: 23 grams
