French Toast – Easy Cracker Barrel Copycat

This Cracker Barrel French Toast recipe is soft in the middle, golden on the outside, and tastes just like the one from the restaurant. It’s made with sourdough, dipped in a quick custard, and cooked in butter till crisp—done in 20 mins with stuff you probably already have. Great for lazy mornings, or when you forgot it’s your turn to make breakfast.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: buttery, sweet, a little tangy from the sourdough
• Great for: breakfast, brunch, breakfast-for-dinner

Why I Like This Recipe

Not every morning is waffles-from-scratch energy. This? This is the “I just want something warm and good” breakfast. It’s got that Cracker Barrel flavor without the line, and it only takes one bowl. Plus, sourdough makes it feel kinda fancy—even though it’s super chill.

Ingredients

• 4 eggs
• 2/3 cup milk
• 2 tbsp all-purpose flour
• 2 tbsp powdered sugar (plus more to dust)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 8 slices sourdough bread

For serving:

• Butter
• Maple syrup

How To Make French Toast

1. Make the custard: Whisk eggs and milk. Add flour, powdered sugar, vanilla, and salt. Whisk until smooth.
2. Strain it: Run the custard through a mesh strainer—removes lumps, makes everything cook cleaner.
3. Heat the pan: Warm your skillet or griddle to 175°C (or med heat). Add a little butter.
4. Dip and cook: Quickly dip each slice of sourdough in the custard (both sides), then lay it on the pan. Cook 1–2 mins per side, till golden.
5. Serve it up: Transfer to a plate, dust with powdered sugar, add butter + syrup. Eat immediately. Maybe with coffee.

Tips for Success

• Use thick-cut sourdough. Holds up better and soaks just the right amount.
• Don’t skip the straining. No flour clumps, smoother custard, better toast.
• Hot pan = crispy outside. If your toast looks pale, your pan’s not hot enough.
• Quick dips only. Don’t let the bread sit in the custard too long—it’ll fall apart.
• Butter makes it better. It helps the crust brown and gives the best flavor.

Storage and Reheating

• Fridge: Let the toast cool. Store in an airtight container. Keeps 3 days.
• Freezer: Place parchment between slices, freeze in a sealed bag. Use within 2 months.
• Reheat: Pan-fry with a little butter for 2–3 mins per side. You can microwave too, but it won’t be crispy.

Frequently Asked Questions

• Can I use a different kind of bread?
  Yeah—brioche or challah are good too. Just go for thick slices.
• Why strain the custard?
  It removes any eggy or flour lumps that can mess with texture. Worth the extra step.
• Can I make this ahead of time?
  Totally. Cook and cool the toast, then reheat in a skillet when ready to eat.
• What if I don’t have powdered sugar?
  Leave it out or sub with a small amount of regular sugar. It’s mostly for garnish anyway.
• Do I need to use butter in the pan?
  Technically, you could use oil—but butter adds way more flavor and better browning.

Common Mistakes and How to Dodge Them

• Soaking the bread too long:
  Quick dip = perfect texture. If you let it sit, it’ll get soggy and fall apart.
• Cold pan = sad toast:
  Make sure your skillet is properly hot before cooking. Test with a drop of water—it should sizzle.
• Skipping the strainer:
  I get it, it’s one more dish. But it really does make the toast cook more evenly.
• Using thin bread:
  Thin slices = breakage. Go for thick sourdough or it won’t hold up.
• Stacking while hot:
  Lay the toast out flat if you’re batch-cooking. Stacking right away makes the bottom slices go limp.

Nutrition Facts (Per Serving)

• Calories: 475 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 169mg
• Sodium: 994mg
• Potassium: 277mg
• Total Carbohydrate: 78g
• Dietary Fiber: 3g
• Sugars: 14g
• Protein: 21g

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