Tasty Sourdough French Toast

Finding a way to make weekend mornings feel special without spending hours in the kitchen can be tough. You want something that feels indulgent and cozy, but you also don’t want to be stuck at the stove while everyone else is relaxing and enjoying their Saturday morning.

That’s where this sourdough French toast comes in perfectly. It takes your tangy sourdough starter and turns it into something rich and satisfying, plus it’s actually easier than regular French toast since the sourdough adds extra flavor without any extra work on your part.

What Kind of Sourdough Bread Should I Use?

For the best French toast, you’ll want to use a day-old or slightly stale sourdough loaf since it absorbs the custard mixture without falling apart. Fresh bread can get too soggy and might break when you try to flip it in the pan. Look for a sourdough with a good crust and an open, airy crumb – this texture helps soak up all that delicious egg mixture while still holding its shape. If you only have fresh sourdough on hand, you can leave the slices out on the counter for a few hours or lightly toast them before dipping to help them firm up a bit.

Options for Substitutions

This french toast recipe is pretty forgiving when it comes to swaps:

• Sourdough bread: While sourdough gives the best tangy flavor, you can use brioche, challah, or thick-cut white bread. Just make sure it’s at least day-old bread so it soaks up the custard without falling apart.
• Whole milk: You can swap this with 2% milk, half-and-half for extra richness, or even non-dairy alternatives like oat milk or almond milk. Heavy cream works too if you want really indulgent french toast.
• Brown sugar: White sugar works just fine, or try maple syrup (reduce milk by 2 tablespoons if using syrup). Coconut sugar is another good option for a slightly different flavor.
• Vanilla extract: If you’re out of vanilla, try almond extract (use half the amount) or just skip it – the french toast will still taste great.
• Ground cinnamon: You can leave this out if you don’t have it, or try a pinch of nutmeg or pumpkin pie spice for a different warm spice flavor.
• Unsalted butter: Salted butter works fine (just skip the pinch of salt), or use coconut oil or neutral cooking oil for the pan.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with sourdough French toast is cooking it over high heat, which burns the outside while leaving the center soggy and undercooked – medium-low heat is your friend here for even cooking throughout.

Don’t rush the soaking process either; let each slice sit in the custard mixture for at least 30 seconds per side so the thick sourdough can properly absorb all those flavors without becoming too mushy.

Make sure your pan is properly heated and the butter is melted but not browning before adding the bread, and resist the urge to flip too early – wait until you see golden edges forming and the bottom feels set when you gently lift a corner.

If your slices are browning too quickly, lower the heat and cover the pan with a lid for a minute or two to help the centers cook through without burning the surface.

What to Serve With Sourdough French Toast?

This thick, custardy french toast is perfect with classic breakfast sides like crispy bacon or breakfast sausage to balance out all that sweetness. Fresh berries like strawberries, blueberries, or raspberries add a nice pop of color and tartness that cuts through the rich, cinnamon-spiced toast. A drizzle of pure maple syrup is pretty much mandatory, but you could also try honey or even a dusting of powdered sugar if that’s more your style. For something a little different, serve it alongside scrambled eggs and hash browns for a complete breakfast spread that’ll keep everyone happy.

Storage Instructions

Refrigerate: Leftover french toast keeps well in the fridge for up to 3 days when stored in an airtight container. I like to layer pieces between parchment paper so they don’t stick together. It’s great to have ready-made breakfast waiting for busy mornings!

Freeze: French toast freezes really well for up to 2 months. Let it cool completely, then wrap individual pieces in plastic wrap or store them in freezer bags with parchment between each slice. This way you can grab just what you need for a quick breakfast.

Warm Up: To enjoy your stored french toast, just pop it in the toaster or toaster oven until it’s heated through and crispy on the outside. You can also warm it in a 350°F oven for about 5-7 minutes. From frozen, it might take an extra minute or two, but it tastes almost as good as fresh!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 35-42 g
• Fat: 32-38 g
• Carbohydrates: 165-185 g

Ingredients

For soaking the bread:

• Pinch salt
• 3 tsp vanilla extract (for best flavor)
• 4 slices sourdough bread (1 inch thick)
• 1/2 tsp ground cinnamon
• 4 large eggs (I use Nellie’s Free Range eggs)
• 1 cup whole milk
• 1/4 cup brown sugar

For cooking:

• 1 tbsp unsalted butter

Step 1: Preheat the Oven and Prepare Equipment

Preheat your oven to 195ºF (95ºC) and have a baking sheet ready.

The warm oven will be used to keep the finished French toast slices hot while you prepare the rest.

Step 2: Make the Custard Mixture

• 4 large eggs
• 1 cup whole milk
• 1/4 cup brown sugar
• 3 tsp vanilla extract
• 1/2 tsp ground cinnamon
• pinch salt

In a large bowl, whisk together the eggs, whole milk, brown sugar, vanilla extract, ground cinnamon, and a pinch of salt.

Whisk just until the mixture is homogenous and no streaks of egg remain; there is no need to incorporate extra air.

Step 3: Soak the Bread

• custard mixture from Step 2
• 4 slices sourdough bread, each 1 inch thick and 6 inches long

Pour the custard mixture into a shallow dish large enough to fit all the bread slices in a single layer.

Add the slices of sourdough bread, turning them as needed, until they have absorbed all the liquid.

This ensures every bite is creamy and flavorful.

Step 4: Cook the French Toast in Batches

• soaked bread from Step 3
• 1/2 tbsp unsalted butter (from 1 tbsp total)

While the bread is soaking, heat a non-stick pan or skillet over medium-low heat.

Add half of the unsalted butter and allow it to foam and just begin to brown.

Place two slices of soaked bread into the pan.

Cook for about 3 minutes, checking after a minute to ensure they’re not browning too quickly.

Flip, and cook for an additional 2 minutes on the other side.

Adjust the heat as needed so the French toast cooks evenly and doesn’t burn.

Transfer the cooked slices to the prepared baking sheet in the oven to keep warm while you cook the remaining bread.

I like to cook the bread patiently on lower heat for a custardy center.

Step 5: Finish Cooking the Remaining Bread

• remaining soaked bread from Step 3
• 1/2 tbsp unsalted butter (from 1 tbsp total)

Wipe out the pan with kitchen paper, then add the remaining butter.

Heat until it begins to foam and almost brown.

Repeat the cooking process with the last two slices of soaked bread, cooking for about 3 minutes per side.

Transfer these slices to the oven with the others to keep warm until all are ready to serve.

Step 6: Serve the French Toast

Serve the warm French toast straight from the oven, topped with your favorite additions like butter, maple syrup, or fresh fruit.

I love adding a light dusting of powdered sugar for a classic finish.

Enjoy your delicious French toast!