✔ Updated · matches our video: 4 eggs to 1 cup milk, butter + oil
This Cracker Barrel French toast recipe is a copycat-style take on the thick, golden sourdough French toast from the country-store breakfast menu. I order it at our local Cracker Barrel off I-40, and this is my at-home version.
At a glance
The one tip that matters: Use sourdough that's a few days old and give each slice a quick dip, not a soak. It stays custardy inside without turning soggy.
It's the same method we use in our step-by-step video: bread that's a few days old, a custard of 4 eggs to 1 cup of milk, a quick dip rather than a long soak, and butter plus oil on medium heat. The result is crisp, buttery edges and a soft, custardy middle in under 30 minutes. Dust it with powdered sugar and pour on the syrup.
Why You'll Love This French Toast
- Custardy middle, golden edges, from thick sourdough and a 4-eggs-to-1-cup-milk custard.
- Pantry ingredients: bread, eggs, milk, sugar, vanilla, butter and oil.
- Ready in under 30 minutes, with a video that walks you through every step.
What Makes Cracker Barrel-Style French Toast Different?
The country-store style of French toast is all about the bread: thick slices of sourdough with a sturdy crumb and a slight tang. Paired with a simple vanilla custard and a buttery griddle, it turns crisp and golden outside while staying soft and custardy inside.
There's nothing complicated here. The details that matter are bread that's a few days old, the right egg-to-milk ratio, a quick dip and medium heat. Our video below shows each one.
Topping Ideas
- Classic: powdered sugar, a pat of butter and warm maple syrup (my pick).
- Berry: fresh strawberries or blueberries with a spoonful of whipped cream.
- Fried apples: top with our Cracker Barrel-style fried apples and a pinch of cinnamon.
- Butter pecan: simmer 1/2 cup chopped toasted pecans with 1/2 cup maple syrup and 1 tablespoon butter for 2 minutes, then spoon it over.
- Savory-sweet: serve with crispy bacon or sausage, or with fried chicken for a chicken-and-French-toast plate.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this French toast. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Use bread that's a few days old. Stale, thick slices soak up the custard without falling apart.
- Four eggs to one cup of milk. That ratio, whisked smooth, gives a custardy middle instead of an eggy, soggy one.
- Butter plus oil, on medium heat, with a quick dip. Butter for flavor, oil so it doesn't burn, and a short dunk so the outside turns golden.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use bread that's a few days old. Slightly stale, thick sourdough soaks up the custard without falling apart. I leave the slices out on the counter overnight. If your bread is fresh, dry the slices in a 300°F oven for 8 to 10 minutes first.
- Stick to 4 eggs to 1 cup of milk. That ratio gives a custardy middle. More milk makes it soggy; more egg makes it taste like an omelet.
- Dip, don't soak. About 5 seconds per side is enough. Never leave slices sitting in the custard while you wait for the pan.
- Butter plus oil, on medium heat. Butter gives flavor and the oil stops it from burning. Too hot and the outside browns before the middle sets.
- Set up a production line. Custard dish, skillet, then a baking sheet in a 200°F oven to keep finished slices warm while you cook the rest.
- No sourdough? Thick-cut Texas toast, brioche or challah all work. You'll lose the slight tang, but the method stays the same.
Cracker Barrel-Style French Toast (Copycat)
8
slices10
minutes16
minutes240
kcal26
minutesCopycat-style Cracker Barrel French toast: thick slices of day-old sourdough given a quick dip in a vanilla custard of 4 eggs to 1 cup milk, then cooked in butter and oil over medium heat until golden outside and custardy inside, and finished with powdered sugar.
Ingredients
- For the Custard
4 large eggs
1 cup whole milk
4 teaspoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt
- For Cooking and Serving
8 slices thick-sliced sourdough bread, a few days old (3/4 to 1 inch thick)
2 tablespoons butter, divided
1 tablespoon neutral oil (such as vegetable or canola), divided
1/4 cup powdered sugar, for dusting
maple syrup and butter, to serve
Directions
- Make the Custard
- Use sourdough that is a few days old and cut it into thick slices, about 3/4 to 1 inch. Slightly stale bread soaks up the custard without falling apart.
- In a wide, shallow dish, whisk the 4 eggs and 1 cup of milk until completely smooth, with no streaks of egg white.
- Whisk in the sugar, vanilla and a pinch of salt.
- Cook
- Heat a large skillet or griddle over medium heat. Add about 1/2 tablespoon of butter and 3/4 teaspoon of oil and let the butter melt and foam.
- Give a slice of bread a quick dip in the custard, about 5 seconds per side, so it is coated but not soggy. Let the excess drip off.
- Lay 2 slices in the pan and cook for 2 to 3 minutes per side, until deep golden brown and set in the middle. Add more butter and oil for each batch, and keep cooked slices warm in a 200°F oven.
- Dust with powdered sugar and serve hot with butter and maple syrup, or your favorite toppings.
Recipe Video
Notes
- We include a hint of vanilla in our Cracker Barrel French toast recipe. There’s something about vanilla and powder sugar that really works. However, if you don’t have vanilla, it is ok to leave it out. In this recipe, we use vanilla essence. For something a little bit classy, feel free to use real vanilla pods. Just split the vanilla pod and scrape the seeds from the inside.
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More Cracker Barrel-Style Breakfast and Comfort Food
Make it a full country breakfast with our Cracker Barrel-style pancakes, or try Denny's-style French toast for a different take. For dinner, there's Cracker Barrel-style meatloaf and chicken and dumplings.
Frequently Asked Questions
What bread is best for Cracker Barrel-style French toast?
Thick-sliced sourdough that is a few days old. Its sturdy crumb holds the custard without going soggy, and its mild tang balances the sweet toppings. Texas toast, brioche or challah are good substitutes.
Why is my French toast soggy?
Usually the bread was too fresh or thin, it soaked too long, or the heat was too low. Use thick, day-old slices, dip them for about 5 seconds per side, and cook over steady medium heat until both sides are deep golden and the center feels set.
Should I use butter or oil to cook French toast?
Use both. Butter gives the rich flavor and golden color, and a little oil raises the smoke point so the butter doesn't burn before the custard in the middle cooks through.
What toppings go with Cracker Barrel-style French toast?
Powdered sugar, butter and warm maple syrup are classic. Fresh strawberries or blueberries, whipped cream, warm cinnamon apples, or a butter pecan syrup made by simmering chopped toasted pecans in maple syrup with a little butter are all great too.
How many calories are in this French toast?
About 240 calories per slice for this homemade version, before syrup and extra butter. Toppings add up quickly, so a tablespoon of maple syrup adds roughly 50 calories.
Can I make French toast ahead and reheat it?
Yes. Cool the cooked slices on a rack, then refrigerate for up to 3 days or freeze them with parchment between the slices for up to 2 months. Reheat in a toaster or a 350°F oven for 8 to 10 minutes, until hot and crisp.
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Fantastic recipe. I scaled down the recipe in half as I only cook for my husband and myself. I made 6 it was a smashing HIT
I had 2 but my husband had 3 helpings and ate the rest which he NEVER Does.
Thanks for sharing
Great recipe. I have just one question. The recipe call for 2 tablespoons of butter in the ingredients. Then in the directions at no time does it mention what to do with the butter. This wasn’t like a deal breaker for trying out this recipe. Just a question.
Thanks for trying out the recipe Eric. After heating your skillet on medium to high heat, add the butter and allow it to melt completely, covering the base of the skillet evenly. This will ensure your French toast gets a deliciously crispy and golden exterior as it cooks. Hope that helps.
I haven’t gottenn any recipes lately…are you still blogging them?
If you are, couldI please start receiving them again, the ones I had been getting were great!
Thank you so much, Pamela, I’m so glad you’ve enjoyed the recipes! To get them by email, just use the email sign-up box on any of our recipe pages.