Tag Archives: sour cream French toast

Sour Cream French Toast

Sour Cream French Toast

There are pancake people and waffle people, but I am 200% French toast people. Do I like pancakes and waffles? Sure do! But when Sunday morning rolls around and I go to make myself a special breakfast, nine times out of ten, it’s French toast. I’ve made it so many times at this point that I can do it without having coffee first—a miracle. I always have some form of the basic ingredients (bread, eggs, milk, maple syrup) on hand…or at least almost always.

Sour Cream French Toast

You see, if I were a person who prepares, this recipe might not be here right now. One Sunday morning last month, I had run out of dairy milk, almond milk, and heavy cream, leaving me with few options to get my French toast fix. Just when I was preparing to pack it in and go get a bagel, I noticed a half-empty container of sour cream, thought “that might work,” and ten test batches later, here we are. Sour cream is the secret to my go-to waffles and now my current favorite French toast—you know it won’t be long before I’m making sour cream pancakes!

Sour Cream French Toast is super easy to make and incredibly delicious—buttery and eggy with the slightest sour cream tang. The method is the same as classic French toast: mix together a quick vanilla custard, dip day-old bread into it, then fry in butter until golden. Finish with maple syrup and fruit (and a sweetened sour cream topping) and call it breakfast. Like I said, it’s so easy I can make it before I’m caffeinated.

Sour Cream French Toast

I need to give a little disclaimer that the batch pictured is double the written recipe. I wasn’t having a party or anything—I just like cold leftover French toast. It gives me the same vibe as cold leftover macaroni & cheese, but without all the cheese and pasta. Does that make sense? Probably not. But the best things in life (and breakfast) don’t have to.

Sour Cream French Toast

Now, tell me. Are you pancake, waffle, or French toast people? Or do you have another go-to sweet brunch? Inquiring bakers want to know!

Sour Cream French Toast
Sour Cream French Toast
makes 8 slices (3-4 servings)

Sour Cream Topping (optional):
1/3 cup full-fat sour cream
1 tablespoon light brown sugar, packed
1/2 teaspoon pure vanilla extract

French toast:
1/2 cup full-fat sour cream
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar, packed
1/4 teaspoon Kosher or sea salt
2 large eggs
8 thick slices day-old brioche (or challah)
2-3 tablespoons butter, for cooking

For serving (optional):
pure maple syrup
fresh fruit of choice
sour cream topping (recipe above)
confectioner’s sugar

Make the sour cream topping, if using. Combine sour cream, brown sugar, and vanilla in a small bowl. Use a fork to whisk until smooth. Cover and refrigerate until needed.

Preheat oven to 200F. Set an ovenproof cooling rack over a rimmed baking sheet. Set aside.

Make the French toast. In a small-medium mixing bowl, whisk together sour cream, vanilla, brown sugar, and salt. Add eggs one at a time, whisking until smooth. Pour mixture into a shallow dish.

Heat a large (10-12 inch) heavy-bottomed skillet over medium heat. Once the pan is hot, melt 1 tablespoon of butter and swirl to coat.

Working with 3-4 slices of day-old brioche at a time, dip them in the custard, coating on all sides. Let them soak for 20-30 seconds before placing them in the skillet, making sure not to crowd the pan. Let cook until a golden brown crust forms, about 2-3 minutes. Flip slices and cook an additional 2-3 minutes. Remove French toast to the prepared rack/sheet pan and place the entire contraption in the oven to keep warm.

Repeat soaking and cooking processes until all slices of brioche have been used. Add more butter to the pan as necessary.

When ready to serve, remove sour cream topping from the refrigerator and uncover.

Divide French toast over 3-4 plates. Top with sour cream topping, maple syrup, fresh fruit and/or confectioner’s sugar, as desired. Serve immediately.

Leftover French toast may be wrapped tightly in plastic wrap or foil and refrigerated for a couple of days. Warm before serving (or eat cold if you’re weird like me).