3slicesday-old sourdough breadcut ½ to ¾-inch (1-¼ to 2-cm) thick
Butter for fryingabout 1 tablespoon per serving
Instructions
Place the egg, heavy cream, cinnamon, vanilla, and salt in a large shallow bowl, or somewhat deep-sided plate. Mix everything together with a whisk or fork until well combined.
Lay the three slices of sourdough bread on top of the egg mixture. Let the pieces of bread sit for a minute or two to soak up the custard. You can use your hands to move the bread around and soak up the egg.
Flip the bread over and repeat. Keep moving the bread around the plate, flipping it back and forth between both sides, until most of the custard is soaked up.
Set the plate aside while your pan preheats to absorb the last of the custard.
Preheat a skillet, large enough to hold the three slices, over medium heat.
When the pan is hot add the butter to it. If the butter spatters instantly and begins to brown, reduce the heat a bit.
Use tongs to arrange the bread inside the bottom of the hot pan.
Let the sourdough French toast cook for 1 to 2 minutes, or until golden (move the pieces of bread around occasionally while cooking to ensure they soak up all of that delicious butter in the pan).
Flip each piece over and repeat, cooking the other side of the bread until golden.
Remove the French toast from the pan, and serve immediately.
If you're making more than one serving, you can keep the cooked French toast warm in a baking dish in the oven on low heat.
Serve with maple syrup, fresh berries, whipped cream, and a sprinkle of powdered sugar (or any other toppings you like).