Cracker Barrel French Toast Recipe

Name: Cracker Barrel French Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 large eggs; 3/4 cup milk (whole or 2%, or sub oat/almond milk); 1 tbsp granulated sugar; 1 tsp vanilla extract (real extract preferred); 8 slices sourdough bread (about 3/4-inch thick); 2 tbsp butter (for pan frying, plus more for serving); powdered sugar (for dusting); maple syrup; fresh fruit (such as berries or banana slices); whipped cream

Creamy eggs, sweet vanilla, and buttery sourdough turn this Cracker Barrel French Toast into the coziest morning treat. Think golden-brown edges, custardy center, and a faint vanilla hug in every bite.

There’s something deeply satisfying about biting into French toast that’s crisp on the outside but soft and soak-y inside (yes, soak-y is a word now). This one gets it just right thanks to a quick soak in a vanilla-egg bath and a sizzle in a buttered pan. The sourdough gives it some chew, and a very mild tang that balances the sweetness. Whether you go for a shower of powdered sugar, a thick pour of maple syrup, or—if you’re extra like me—a little whipped cream cloud on top, you’re in for a plate full of comfort.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Cracker Barrel French Toast

This is your no-nonsense, soft-in-the-middle, golden-at-the-edges kind of comfort food. Think Saturday morning, no shoes, coffee brewing.

Ridiculously simple to make: You just whisk, dip, sizzle, flip, and boom—breakfast is strutting out of the pan.
Vanilla-scented bliss: The custard base smells like the inside of a bakery and tastes like a sunny weekend.
Pan-fried perfection: That buttery edge crisping sound? Immediate serotonin.
Make-ahead friendly-ish: Keep slices warm in the oven so you can eat with everyone else. Revolutionary, I know.
Great with anything: Syrup, berries, peanut butter drizzle… even fried chicken. Not sorry.

Ingredient Notes

You don’t need fancy stuff here—just good old pantry and fridge staples, coming together like brunch Avengers.

Eggs: These are your custard base. Go for fresh ones if you can, since they help the batter cling just right.
Milk: Whole milk gives richness, but you can use 2% if that’s what’s in your fridge. Non-dairy milk works too (oat’s nice).
Vanilla: The vanilla lifts everything with warm, cozy dessert notes. Use real extract if you can swing it.
Sugar: Just a bit for sweetness—we still want this to pair well with syrup or fruit later.
Sourdough bread: The tangy chew holds up beautifully to soaking and frying. Avoid super soft sandwich bread that turns into mush.
Butter: For the pan. It adds flavor and helps get that crisp, golden exterior.

How To Make This Cracker Barrel French Toast

If you’ve got 15 minutes, a pan, and one measuring cup that you’ll probably half-eye anyway… you’re good.

Whisk the custard: Crack the eggs into a shallow dish, then add milk, vanilla, and sugar. Whisk until silky smooth—like a latte you want to lie down in.
Soak the bread: Dip your sourdough slices into the custard one at a time. Let each side soak for maybe 10–15 seconds, depending on thickness. We want soaked, not soggy.
Preheat your pan: Medium heat is your goldilocks zone. Once the pan is warm (a sizzle test drop of water helps), add a little butter and swirl it around.
Cook the toast: Lay the soaked slices in the pan carefully. Don’t crowd things. Let them cook 2–3 minutes until the bottoms are golden and the edges firm up.
Flip and finish: Use your spatula like a breakfast ninja. Flip gently and cook the second side another 2–3 minutes. Adjust the heat if they’re browning too fast.
Keep warm (optional): If you’re making more than a few slices, stash the cooked ones on a baking sheet in a low oven to keep warm. That way, you’re not the lone diner chewing while the others watch you.

Storage Options

So, here’s the thing—French toast is best when it’s hot and crispy right from the pan, but life happens. If you’ve got leftovers (and that’s a big if), you’ve got options.

In the fridge, store slices in an airtight container. Layer parchment between them if you’re feeling a bit fancy. They’ll hold for 2–3 days before turning soggier than your enthusiasm on Monday morning.

Now to the freezer question: yes, you can freeze them. Let the slices cool completely, then stack with wax or parchment paper between each piece. Pop them into a freezer bag or container. They’ll keep for about a month, maybe more—but always sniff-check when in doubt.

To reheat, I skip the microwave (too rubbery) and go straight for a hot skillet or toaster oven. You want to bring back the crispy edges without turning the inside into leather. If frozen, toast or bake until warm—not rocket science, just breakfast science.

Variations and Substitutions

Once you master the classic version, it opens up a whole range of flavor playgrounds. You can stay traditional or go a little wild (hello, peanut butter swirl).

Brioche or challah instead of sourdough: These give a richer, softer texture and a bit more sweetness. Fancy bakery vibes.
Cinnamon in the custard: A pinch or two adds warmth and coziness; double it during fall and pretend you’re in a hallmark movie.
Dairy-free milk: Oat or almond milk both work just fine. Add a whisper of cinnamon or nutmeg to jazz things up.
Coconut sugar or brown sugar: Either one deepens the flavor, especially if paired with bananas or maple syrup on top.
Gluten-free bread: Just watch the soaking time—GF bread can go limp fast, and nobody wants collapse-toast.

What to Serve with Cracker Barrel French Toast

Now let’s talk side hustle. What’s joining that golden stack on your plate?

A sharp side salad (trust me): If you’re doing brunch-lunch crossover, pairing this with something savory like an Italian grinder-style salad is surprisingly brilliant. Crunchy, zesty, and a perfect counterpoint to the rich toast.
Something green and crisp: Add a pop of color and fiber with a side of crispy air fryer broccoli. It’s quick and makes the whole meal feel less like a sugar bomb.
Bacon or breakfast sausage: Salty, sizzly, and frankly required if you’re leaning full diner fantasy.
Maple syrup and fresh fruit: Honestly, this combo alone might be all you need. Blueberries, banana slices, strawberries—they all play nice.
Yogurt with honey and nuts: This gives a nice cool-and-creamy contrast, and it makes you feel like maybe this wasn’t a dessert-grade breakfast (even if it 100% was).

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use regular sandwich bread instead of sourdough?

Yes, you totally can. Just be careful not to over-soak it—soft sandwich bread tends to get mushy fast. It also won’t have that chewy bite sourdough gives, but it’ll still be lovely. Thicker slices like Texas toast-style bread work better than thin ones.

How do I get that crispy golden-brown finish?

Heat control is key! You want medium heat so the outside cooks without burning while the inside sets. Also, make sure there’s a little butter in the pan—it helps create that crackly, golden crust. And don’t move the toast too early! Let it form that crispy edge before flipping.

Can I make this ahead for a brunch party?

You can prep a lot ahead. Whisk the custard the night before, store in the fridge, and slice your bread so it’s ready to dip. You can also cook the slices earlier that morning and reheat them in the oven at 325°F for 10-ish minutes. They’ll stay warm without drying out.

What’s the best way to freeze and reheat it?

Let slices cool completely, then stack them with parchment between each slice. Store in a zip-top bag in the freezer. When you’re ready to eat, reheat in a toaster or oven until crisp and hot. Microwaves work in a pinch, but they soften the outside a bit. Still tasty, though!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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