Sunday Favorite at AFAO: Farm-Style Sourdough French Toast

Made with our wild-fermented sourdough

This Sunday, we’re bringing brunch home — straight from the freezer to the skillet to your soul.

Thick slices of our wild-fermented sourdough are dipped in a rich, cinnamon-spiced custard, then pan-fried to golden perfection. We topped ours with fresh strawberries from the garden (the few the birds didn’t get first) — and let’s just say… we’ll be making this again.

Whether you’ve got a fresh loaf or a frozen heel you couldn’t bear to toss, this recipe is your new go-to for lazy mornings and soft living.

🍓 Lisa’s Farm-Style French Toast Custard

Ingredients

• 2–3 large eggs

• ½ cup milk, half-and-half, almond milk, or heavy cream

• 1 tsp Mexican vanilla

• 1 tsp cinnamon

• 1 tsp sugar (or more if you’re sweet like that)

• Thick slices of day-old or frozen sourdough

Instructions

1. Whisk all custard ingredients in a wide bowl.

2. Dip each slice of sourdough until soaked but not soggy.

3. Pan-fry in butter on medium heat until golden on both sides.

4. Serve hot with fresh fruit, syrup, or nothing at all — the bread speaks for itself.