Sourdough French Toast
Enjoy a family favorite breakfast with this scrumptious Sourdough French Toast recipe. A perfect way to start your day, this dish will not only satisfy your taste buds with sweetness, but satiate your hunger as well, with its thick, fluffy sourdough stacks.
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This combines the comforting familiarity of traditional French toast with the distinct flavor and texture of delicious sourdough! You can even use our Gluten-Free Sourdough Bread recipe to make a healthier version of this delicious breakfast.
Get used to making this every Saturday because your whole family will be asking for it! You will gladly oblige them because it will be your favorite too. If it being the start of the weekend wasn’t enough, starting off your day with this delicious, gooey, fluffy dish will surely get you off on the right foot! Even better, make a big batch and freezer for later. It’ll hold up great in the freezer for up to 3 months.
A perfect, tasty dish for breakfast, it is also simple. You can quickly and easily make this warm, buttery, syrupy, bit of delightfulness! Utilizing sourdough instead of a more common white toast provides it with a healthier breakfast option without forgoing any of the deliciousness.
Why You’ll Love This Recipe:
Perfect texture: Sourdough’s hearty crumb holds up beautifully to the rich custard, resulting in crispy edges and a soft, custardy center.
Simple ingredients: Made with pantry staples and just a few fresh items—no fancy ingredients required.
Rich and flavorful: Heavy cream, cinnamon, and vanilla create a warm, indulgent flavor in every bite.
Versatile: Pairs perfectly with maple syrup, fruit, powdered sugar, or even whipped cream.
Great for using up leftover bread: A delicious way to give day-old sourdough new life.
Ingredients to Make Sourdough French Toast:
- sourdough loaf. Use a 15-ounce unsliced loaf so you can cut thick, sturdy slices. Slightly stale bread works best to soak up the custard without falling apart.
- eggs. Help create the custard base that coats and cooks onto the bread—use large eggs for best results.
- heavy cream. Adds richness and creates a luxurious texture; can be swapped with whole milk or half-and-half if preferred.
- vanilla extract. Adds warmth and sweetness to the custard—pure vanilla is ideal for best flavor.
- cinnamon. Provides a cozy, spiced note that complements the tang of the sourdough.
- butter. Used for frying the slices; adds flavor and helps achieve a golden-brown finish.
How to Make Sourdough French Toast:
- Melt a tablespoon of butter over medium heat in a large skillet.
- Slice sourdough bread in 1in slices and set aside.
- Beat together eggs, heavy cream, vanilla extract and cinnamon.
- Dip both sides of a slice of bread in the egg mixture. Allow to excess egg to drip off then place the bread in the skillet. You can do 2-3 slices at a time depending on the size of your skillet.
- Allow to cook for 2-3 minutes or until golden brown then flip and cook on the other side for an additional 2-3 minutes. Repeat until all the bread slices are cooked. Serve hot with additional butter and maple syrup.
Recipe Notes & Tips:
- Use day-old bread: Slightly dried sourdough absorbs the custard better without becoming soggy.
- Don’t over soak: Dip the bread just long enough to coat both sides—too long and it may fall apart.
- Cook low and slow: Medium heat allows the toast to cook through without burning the outside.
- Wipe the skillet as needed: If butter starts to burn or the pan gets too brown between batches, wipe it out and add fresh butter.
- Keep warm for serving: Place finished slices on a baking sheet in a 200°F oven while you cook the rest.
- Add a pinch of salt: Enhances the flavor of the custard and balances the sweetness.
Serving Suggestions:
How to Store:
Refrigerator: Store leftover French toast in an airtight container for up to 3 days. Let it cool completely before refrigerating to prevent sogginess.
Freezer: Freeze cooled slices in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
To reheat: Bake at 350°F for 8–10 minutes, flipping halfway through. Toast straight from the fridge or freezer for crisp edges. Reheat over low heat with a little butter for a fresh-cooked feel.
FAQs:
Yes—brioche, challah, or French bread also work well, but sourdough offers a unique tang and sturdier texture.
No, you can substitute with whole milk, half-and-half, or a dairy-free alternative like oat milk for a lighter version.
It was likely soaked too long or cooked at too high a heat. Use slightly stale bread and cook over medium heat to let the custard set evenly.
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Sourdough French Toast
Ingredients
- 15 ounce sourdough loaf
- 1 tablespoon butter
- 4 eggs
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Melt a tablespoon of butter over medium heat in a large skillet.
- Slice sourdough bread in 1 in slices and set aside.
- Beat together eggs, heavy cream, vanilla extract and cinnamon.
- Dip both sides of a slice of bread in the egg mixture. Allow to excess egg to drip off then place the bread in the skillet. You can do 2-3 slices at a time depending on the size of your skillet.
- Allow to cook for 2-3 minutes or until golden brown then flip and cook on the other side for an additional 2-3 minutes. Repeat until all the bread slices are cooked. Serve hot with additional butter and maple syrup.
Nutrition
Notes
-
- Use day-old bread: Slightly dried sourdough absorbs the custard better without becoming soggy.
- Don’t over soak: Dip the bread just long enough to coat both sides, too long and it may fall apart.
- Cook low and slow: Medium heat allows the toast to cook through without burning the outside.
- Wipe the skillet as needed: If butter starts to burn or the pan gets too brown between batches, wipe it out and add fresh butter.
- Keep warm for serving: Place finished slices on a baking sheet in a 200°F oven while you cook the rest.
- Add a pinch of salt: Enhances the flavor of the custard and balances the sweetness.
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