This Sourdough French Toast is a delicious, simple way to use sourdough bread that is a little past its prime. The firm crumb and crust of sourdough hold up well to the egg mixture, preventing sogginess while soaking in flavor. The natural tang of sourdough also balances the sweet, spiced custard for a well-rounded breakfast. If your loaf is fresh or slightly stale, it will work beautifully; you can also substitute another bread if you prefer.
If you enjoy making your own bread, homemade sourdough loaves are excellent for this recipe. A dense, slightly tangy loaf or a richer sourdough brioche yield particularly tasty results.
Why You’ll Love This Recipe
- Minimal hands-on prep: this recipe takes under 15 minutes total, making it perfect for busy mornings or relaxed weekend brunches.
- Easily scaled to feed more or fewer people — adjust the number of slices and the custard proportionally to suit your needs.
- A smart way to use slightly stale sourdough: the firmer texture soaks up custard without falling apart.
- The crispy edges and chewy interior of sourdough create contrast in every bite and hold up well to toppings like maple syrup, fruit, or a pat of butter.
- Flexible: use store-bought sourdough or homemade loaves, and vary flavors and toppings to your taste.
Ingredients
Simple pantry ingredients make this French toast easy to prepare. The list below is for about 8 slices; scale as needed.
- Sourdough bread: 8 slices, fresh or slightly stale. Thicker slices (about 3/4 to 1 inch) work best to hold the custard without becoming soggy.
- Eggs: 6 large eggs. They form the base of the custard that soaks into the bread.
- Milk: 1/2 cup milk, dairy or non-dairy. Adjust slightly for desired custard richness.
- Vanilla extract: 2 teaspoons for flavor.
- Cinnamon: 1 teaspoon for warm spice.
- Butter: For cooking the French toast in the skillet.
See the full recipe section below for exact measurements and step-by-step instructions.
Substitutions & Variations
This recipe is very adaptable. A few simple variations to try:
- Use different bread: Brioche, challah, or thick-sliced sandwich bread will all work; brioche gives a richer, more indulgent result.
- Change the milk: Use whole milk for richness, or a plant-based milk like oat or almond for a dairy-free option.
- Flavor additions: Add a pinch of nutmeg, a splash of orange zest, or a tablespoon of sugar to the custard for extra sweetness and aroma.
- Toppings: Maple syrup, honey, fresh berries, sliced bananas, toasted nuts, or a dusting of powdered sugar are all delicious choices.
How to Make Sourdough French Toast
The method is straightforward: prepare a custard, soak the bread briefly, then cook in a hot skillet until golden brown. Below are the main steps; a full recipe is included further down.
- Step 1: Whisk eggs, milk, vanilla, and cinnamon in a wide, shallow dish.
- Step 2: Soak two slices at a time for about 30–60 seconds per side so they absorb custard without falling apart.
- Step 3: Cook in a buttered skillet over medium heat about 2 minutes per side, until golden brown.
- Step 4: Serve immediately while warm with your favorite toppings.
Expert Baking Tips
- Slice thickness matters: Thicker slices (3/4 inch to 1 inch) absorb the custard and maintain structure better than thin slices.
- Don’t over-soak: Aim for about 30–60 seconds per side. Too long and the bread becomes soggy and may fall apart when flipped.
- Temperature control: Cook over medium heat so the exterior browns without burning before the interior is warmed through.
- Batch workflow: Soak the next two slices while the first pair cooks to keep a smooth rhythm and serve everything hot.
- Keep warm: If making multiple batches, hold cooked slices on a baking sheet in a low oven (about 200°F / 95°C) so all servings stay warm.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a toaster oven or microwave for best texture—30–60 seconds in the microwave or a few minutes in a toaster oven until warmed through.
Freezer: Cool completely, layer slices with parchment between them, and freeze in a sealed bag or container. Reheat from frozen in the toaster or toaster oven; allow an extra minute or two for thorough heating.
Recipe FAQs
Overnight methods are ideal for baked French toast casseroles where the custard soaks into the bread for hours. For skillet French toast slices, it’s best to soak and cook the same day to preserve texture and prevent excessive sogginess.
More Sourdough Breakfast Recipes
-
Sourdough French Toast Casserole
-
Sourdough Protein Pancakes
-
Sourdough Discard Waffles
-
Sourdough Discard Bagels
If you try this Sourdough French Toast or another recipe, please leave a rating and a comment describing how it turned out. I enjoy reading feedback and tips from home cooks—happy baking and enjoy your meal!
Sourdough French Toast
Jessica Vogl
Equipment
-
Small shallow dish or casserole dish
-
Large non-stick skillet
-
Spatula or turner
Ingredients
- 6 eggs
- ½ cup milk (dairy or non-dairy)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 8 slices sourdough bread fresh or slightly stale
- Butter for the pan
Instructions
-
Whisk together the eggs, milk, vanilla extract, and cinnamon in a large, shallow dish—wide enough to lay two slices flat for soaking.
-
Heat a large non-stick skillet over medium heat and add a pat of butter to coat the pan.
-
Working two slices at a time, soak each slice in the custard for about 30–60 seconds per side, depending on how thick your bread is. You want the center moistened but not falling apart.
-
Transfer the soaked slices to the warm skillet and cook uncovered for 1.5–3 minutes per side, until golden and crisp. While one batch cooks, soak the next pair of slices so the process stays efficient.
-
Serve immediately while warm with butter, maple syrup, fresh fruit, or your preferred toppings.
Notes
Nutrition
Carbohydrates: 34 g
Protein: 12 g
Fat: 5 g