Cracker Barrel French toast is thick sliced sourdough soaked in a custard of eggs, milk, cinnamon and vanilla, ready in 30 minutes. That makes this Cracker Barrel French toast recipe a good option for a weekend morning or a holiday brunch.
Keeping the pan at medium or medium low is the step that matters, because the slices are thick and need time for the center to cook. Turn the heat up and you get French toast that is burnt on the outside and still raw inside.
Most French toast recipes reach for challah or brioche, but sourdough is what makes this one work. The texture holds up and the slight tang plays off the egg, cinnamon and vanilla instead of disappearing into them. Buying an unsliced loaf matters too, since that is the only way to control how thick each slice is.
Cracker Barrel French Toast
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes553
kcalThick slices of sourdough soaked in an eggy cinnamon custard, then cooked slowly in butter until golden brown on both sides. Served warm with maple syrup and a dusting of powdered sugar.
Ingredients
8 slices sourdough bread
4 large eggs
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon cinnamon
4 tablespoons unsalted butter
Directions
- Make the custard:Beat the eggs, milk, sugar, cinnamon, salt and vanilla together in a large shallow bowl.
- Slice and soak the bread:Cut 8 thick slices of sourdough. Press each slice down into the custard so it is fully submerged and absorbs as much as possible. Work in batches, soaking the next slices while the first ones cook.
- Cook the French toast:Melt 1 to 2 tablespoons of butter in a nonstick pan or griddle over medium low heat. Cook until golden brown on each side, about 4 to 5 minutes per side. Add more butter to the pan as needed between batches.
- Serve:Move the cooked slices to a platter and keep them covered so they stay warm. Serve with warm maple syrup and a dusting of powdered sugar.
FAQs
What bread should you use for this recipe?
Sourdough is the bread here, and its texture and slight tang work with the eggs, cinnamon and vanilla rather than getting lost in them. Buy an unsliced loaf so you can control how thick you cut each slice. Challah and brioche are the more usual French toast breads if you want something softer and richer.
Why is my French toast burnt outside and raw inside?
The heat is too high, which is the one mistake this recipe warns about. Keep the pan at medium or even medium low so the center cooks through while the outside browns. Golden brown takes about 4 to 5 minutes per side at that temperature.
How do you store and reheat leftovers?
Wrap leftover slices in aluminum foil or put them in an airtight container in the refrigerator. Reheat in the microwave or a toaster oven for a quick breakfast on a busy weekday morning. That makes it worth cooking a larger batch on a weekend.
What can you serve with it?
Whipped cream with fresh fruit makes the prettiest plate, and warm cinnamon apples suit it better in colder months. Warm maple syrup with a sprinkle of powdered sugar is the closest to the restaurant version. A side of crispy bacon or sausage links gives you a savory contrast.
