This Cracker Barrel French toast recipe is so good, you may never pour a bowl of cereal again.
They say breakfast is the most important meal of the day.
Although I would guess the majority of people don’t even eat breakfast. And if they do, it’s a bowl of sugary cereal or a piece of dry toast.
I’m here to tell you that breakfast doesn’t have to be complicated to be delicious.
Standard breakfasts often include eggs and bacon or pancakes, sometimes even waffles. French toast always gets forgotten, and it’s time we bring it back!
Cracker Barrel French Toast
French toast is easy, delicious, and fairly quick to make.
This Cracker Barrel French toast is simple enough to be made before work or school, and decadent enough for a holiday brunch.
There is a secret to this French toast. It’s sourdough bread. That’s not too crazy, is it?
It’s much sturdier than your typical white bread, so it doesn’t get soggy, and it provides great flavor. It’s pretty genius when you think about it.
Whether you want a breakfast to fill up before a long day or want the taste of a restaurant without spending the money, try this Cracker Barrel French toast recipe!
Ingredients for Cracker Barrel French Toast
This recipe is extremely simple. There aren’t any crazy spices or extra fluff and it’s perfect!
Using sourdough bread has a slight tang to it, which flavors this dish where a normal white bread wouldn’t.
French toast doesn’t need to be complicated.
For this recipe, you will need:
- Eggs – Four eggs are the perfect amount for this recipe. Adjust the amount if you are cooking for more people.
- Milk – A full-fat milk goes a long way in helping your French toast be rich and creamy!
- Vanilla – Just a splash adds a ton of flavor, especially since you’re not using any spices.
- Sugar – This recipe isn’t overly sweet at all, but a touch of sugar gives the right amount of sweetness and flavor.
- Sourdough Bread – Slightly stale sourdough bread is actually best for this recipe. This bread is sturdier and keeps it from getting soggy.
- Butter – This is for frying your French toast. You could substitute butter for something else, but I highly recommend real butter because it adds a ton of flavor.
Tips for Making the Best French Toast
- Let’s talk about sourdough bread. I know it seems weird at first, but you’ll forget all about that when you take your first bite. Sourdough is a heartier bread, which helps it retain more of your custardy mixture and keeps it from getting soggy. The slight tang of sourdough actually adds to the flavor of this toast. It’s delicious! And if none of that won you over, sourdough is slightly healthier than your average white bread. It’s also a chance to use up old or stale bread.
- Cut your bread thick! About ¾” to 1” would be perfect. You’ll want all those yummy flavors to get soaked up by your thick bread.
- Since you’re using a sturdy bread and cutting it thick, you will need to soak your bread for a while. About 5-10 minutes would be best. I promise this won’t make it soggy. If you don’t soak it long enough, you’ll bite into dry bread in the middle of your toast. Make sure to flip and soak both sides.
- Preheat the oven to a low temperature when you start cooking and put your slices in there when you finish frying. This will keep them warm. And believe me, you’ll want to eat these when they’re warm.
- Don’t want soggy French toast? Make sure your skillet is preheated on medium-low heat before adding in your soaked bread. You’ll want to brown the outside without cooking the slices too fast. If your stove is too high, you will burn the outside before fully cooking the inside, leaving you with soggy toast.
- Another tip about cooking is to watch the toast carefully as your pan heats up. Your first few slices may take a little longer to cook, but as the pan continues to heat up, it should start cooking faster.
How to Serve the French Toast
If you’re blessed with family members who all like their French toast the same exact way, serving it will be easy.
My entire family is different, so I love having a ton of different options on the table.
Fruit is a must have! Strawberries, raspberries, and blueberries are perfect. You could even cook up some cinnamon apples if you’re feeling extra.
For the picky eaters, you can add butter and syrup. Whipped cream or powdered sugar can also be included if you want yours a little sweeter. They’re so versatile!
How to Store Extras
If you want to store your extras in the fridge, make sure they’re cooled completely before you wrap them up, and they will keep up to three days.
A Ziplock bag or a container would work nicely.
I like to make extra and keep mine in the freezer. Wrap them individually and put them all in a Ziplock bag.
Take them out as needed. You can reheat them in the microwave or in the oven at 350 degrees. They’ll still be moist and flavorful.
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