Sourdough Discard Cornflake Crusted French Toast
Ingredients
For the Custard:
- 4 large eggs
- ¾ cup whole milk
- ¾ cup sourdough discard (100% hydration, unfed is fine)
- 1 tbsp granulated sugar (optional)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
For the Crust & Bread:
- 6–8 slices of sturdy bread (challah, brioche, or thick sourdough slices work well)
- 2–3 cups cornflakes, lightly crushed (you still want texture)
- Butter or oil, for frying
Optional Toppings:
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
1.
Make the Custard
In a large mixing bowl or shallow dish, whisk together:
- Eggs
- Milk
- Sourdough discard
- Sugar (if using)
- Vanilla
- Cinnamon
- Salt
Whisk until smooth and well combined.
2.
Prepare the Cornflake Coating
Lightly crush cornflakes in a shallow dish. Avoid pulverizing — you want craggy bits for crunch.
3.
Soak the Bread
Dip each slice of bread into the sourdough custard. Let it soak for 15–30 seconds per side, ensuring the inside becomes custardy but not soggy.
Let excess custard drip off.
4.
Crust the Bread
Press each soaked slice into the crushed cornflakes, coating both sides. Gently press to adhere.
5.
Cook the French Toast
Heat a large skillet or griddle over medium heat. Add butter or oil.
Cook each slice for 3–4 minutes per side or until:
- Golden brown
- Cornflakes are crisp
- Custard is cooked through
Lower the heat if browning too quickly.
6.
Serve
Serve warm with your favorite toppings like maple syrup, powdered sugar, or fruit.
Tips & Variations
- Sourdough discard: Adds tang and body to the custard. Use within 7 days of refrigeration.
- Overnight soak (optional): For more tender texture, soak bread in the custard and refrigerate overnight before crusting and cooking.
- Gluten-free: Use GF sourdough discard and GF cornflakes.
- Flavor boost: Add orange zest, almond extract, or nutmeg to the custard.