Prep Tips:

• Let the sourdough bread sit out for a bit before cooking—slightly stale bread works best for soaking up the custard without getting soggy.
• Use a non-stick skillet or well-seasoned cast iron pan for best results.
• To test if the skillet is hot enough, flick a few drops of water onto the surface—if they sizzle and evaporate quickly, it's ready for the French toast.
• Prep a plate lined with paper towels to rest the cooked slices if you're making a large batch.

Variation Suggestions:

• You can substitute Irish cream, amaretto, or your favorite flavored liqueur for the Kahlua.
• Add a dash of cinnamon or nutmeg to the custard for warm spice flavor.
• Use challah, brioche, or French bread instead of sourdough for a softer texture.
• Top with a drizzle of chocolate syrup, maple syrup, or a dusting of powdered sugar.
• Make it dairy-free by using coconut cream or other alternative.

Serving Suggestions:

• Serve warm with a sprinkle of chopped hazelnuts and a side of whipped cream or fresh berries.
• Pair with a cup of coffee or a brunch cocktail like a mimosa or spiked hot chocolate.
• For a fancy presentation, stack the slices and layer with fruit compote or jam.

Storage Info For Leftovers:

• Cool the left over slices in an airtight container in the fridge for up to 3 days.
• Reheat the slices in a skillet over low heat or in the toaster oven for best results.
• Freeze slices in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat from frozen in the toaster or oven.