Cracker Barrel French Toast Recipe

Cracker Barrel French Toast is an American breakfast classic featuring thick sourdough slices dipped in a sweet vanilla custard. This recipe uses eggs, full-fat milk, and a dusting of icing sugar for a golden, griddle-toasted finish.

I’ve tried a few versions of French toast and this one from Cracker Barrel is the one I keep going back to because the sourdough adds a necessary tang that balances the sweet custard. The first time I made this, I let the bread sit in the liquid for a full minute and it fell apart before it hit the pan. Now I always use a quick three-second dip on each side to keep the centre firm.

The flour in the batter is doing more work than you’d think. Without it, the coating is thin and tastes like an omelette, but that small amount of plain flour gives the outside a slight crust that holds the icing sugar. I always make this on a Saturday morning when the house is quiet and I can watch the butter melt into the hot bread.

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Cracker Barrel French Toast Ingredients

For the Custard

• 4 large eggs
• 150ml (5fl oz) full-fat milk
• 2 tbsp plain flour
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Toast and Serving

• 8 thick slices sourdough bread
• 60g (2oz) butter for the pan and topping
• Extra icing sugar for dusting
• Maple syrup

How To Make Cracker Barrel French Toast

1. Whisk the custard: In a wide, shallow bowl, beat the eggs and full-fat milk together until no streaks of yolk remain. Add the plain flour, icing sugar, vanilla extract, and salt then whisk vigorously until the mixture is smooth and the flour has no lumps.
2. Strain the liquid: Pour the egg mixture through a fine mesh sieve into a clean, flat-bottomed dish. This step removes any tiny bits of flour or egg white strings so your toast looks smooth rather than speckled with white bits.
3. Heat the hob: Set a large non-stick frying pan or flat griddle over a medium heat and add a knob of butter. Flick a drop of water onto the surface; if it sizzles and dances, the pan is ready for the bread.
4. Dip the bread: Place one slice of sourdough into the custard for three seconds, flip it immediately for another three seconds, then lift it out. Hold it over the bowl for a moment to let the excess liquid drip off so it doesn’t puddle in the pan.
5. Fry until golden: Lay the soaked slices into the hot pan and cook for 2 to 3 minutes until the underside is a deep mahogany colour. Turn the bread over with a wide spatula and cook the other side for another 2 minutes until it feels slightly springy to the touch.
6. Finish and serve: Move the hot slices to a warmed plate and immediately top with a generous square of butter. Dust the surface with a thick layer of icing sugar through a sieve and pour over plenty of maple syrup.

Recipe Tips

• Choose the right bread. Use sourdough that is at least two days old because fresh bread is too soft and will turn into mush the moment it hits the egg mixture. If your bread is very fresh, leave the slices out on a wire rack for an hour to dry out before dipping.
• Don’t skip the straining. Passing the custard through a sieve might seem like an extra dish to wash, but it’s the only way to get that professional finish. It ensures every bite is silky and prevents those unsightly fried egg bits from sticking to the outside of your toast.
• Watch the heat. Keep your pan at a steady medium temperature to allow the custard to cook through to the centre of the thick bread without burning the sugar on the outside. If the butter in the pan starts to smoke or turn dark brown, turn the hob down immediately and wipe the pan out.
• Keep batches warm. If you are cooking for a crowd, place a wire rack over a baking tray in the oven at 110°C (225°F/Gas Mark 1/4). Slide the finished slices onto the rack as they come off the griddle so they stay crisp while you finish the rest.
• Measure the milk carefully. Adding too much liquid will dilute the eggs and make the custard too thin to cling to the sourdough. Stick to the 150ml (5fl oz) measurement to ensure the bread gets a rich, custardy coating that sets properly in the pan.

What To Serve With French Toast

This sweet breakfast pairs naturally with salty sides like crispy back bacon or grilled pork sausages. The contrast between the sugary maple syrup and the savoury meat is what makes this a proper American-style brunch.

Fresh fruit helps cut through the richness of the egg-soaked bread. Try a handful of tart raspberries, sliced strawberries, or even some caramelized bananas if you want to go all out on the sweetness.

How To Store French Toast

• Fridge: Wrap any leftover cooked slices tightly in clingfilm or place them in an airtight container once they have cooled completely. They will stay fresh for up to two days, though the texture will be softer than when fresh.
• Reheat: Place the slices in a dry frying pan over medium heat for two minutes on each side to bring back the crisp edges. You can use a toaster on a low setting for a faster result, but keep a close eye on it as the sugar in the bread can burn quickly.
• Freeze: Lay the cooked and cooled slices on a baking tray in a single layer and freeze until solid before transferring them to a zip-lock bag. They keep well for two months and can be toasted straight from frozen until heated through.

Cracker Barrel French Toast Nutrition Facts

• Calories: 385
• Protein: 12g
• Fat: 14g
• Carbohydrates: 52g
• Sugar: 12g
• Sodium: 580mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chocolate Pecan Pie
• Cracker Barrel Coca Cola Cake
• Cracker Barrel Sunday Homestyle Chicken Recipe