Sourdough French toast is a simple, comforting breakfast made with thick slices of bread dipped in egg flavored with vanilla and cinnamon. The sturdy bread absorbs just enough of the mixture to cook up golden on the outside while staying tender in the center.
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A Quick Look at the Recipe
✅ Recipe Name: Sourdough French Toast
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~310 per serving (estimated)
🥣 Main Ingredients: Sourdough bread, eggs, heavy cream, vanilla, cinnamon
📖 Dietary Info: Vegetarian; gluten-free option
👌 Difficulty: Easy - whisk, dip, cook
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This recipe keeps the ingredients minimal and the texture balanced, letting the sourdough's natural flavor shine without becoming heavy or soggy. It's an easy, reliable way to make sourdough French toast that works just as well for everyday mornings as it does for a relaxed weekend breakfast.
If you enjoy classic breakfast recipes like this, you may also like our Breakfast Skillet, Italian Eggs, or Baked Blueberry Oatmeal that are easy to make and perfect for slow mornings.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Sourdough French Toast:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sourdough French Toast:
- Recipe Notes & Tips:
- How to Store:
- Sourdough French Toast FAQs:
- More Breakfast Recipes You'll Love
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- Sourdough French Toast
Why You'll Love this Sourdough French Toast:
Perfect texture: Thick sourdough slices cook up golden on the outside while staying tender in the center.
Balanced flavor: The slight tang of sourdough pairs well with vanilla and cinnamon without tasting overly sweet.
Not soggy or heavy: The egg mixture lightly coats the bread, so the French toast holds its shape and cooks evenly.
Simple ingredients: Uses pantry staples you likely already have on hand.
Great for any morning: Works just as well for everyday breakfasts as it does for relaxed weekend brunch.
Key Ingredients:
- sourdough loaf. Thick-cut slices work best. Sourdough's sturdy structure holds up to the egg mixture without becoming soggy and adds a subtle tangy flavor.
- eggs. Form the base of the soaking mixture and help the French toast cook up tender with lightly set centers.
- heavy cream. Adds a bit of richness and helps soften the eggs for a smoother coating without making the French toast heavy.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different milk: Swap the heavy cream for whole milk, half-and-half, or a dairy-free milk like almond or oat milk for a lighter result.
- Make it dairy-free: Use plant-based milk and cook the French toast in dairy-free butter or oil.
- Make it gluten-free: Use our homemade Gluten-Free Sourdough Bread for a gluten-free option.
- Change the spice: Replace cinnamon with nutmeg or pumpkin spice for a different flavor profile.
- Use day-old bread: Slightly stale sourdough absorbs the egg mixture better and cooks up with a firmer texture.
How to Make Sourdough French Toast:
- Slice the sourdough bread into thick pieces, about ¾-1 inch wide, and set aside.
- In a shallow bowl, whisk together the eggs, heavy cream, vanilla extract, and cinnamon until fully combined and smooth.
- Heat a large skillet or griddle over medium heat and add the butter. Let it melt and coat the surface evenly.
- Dip each slice of sourdough briefly into the egg mixture, turning once to coat both sides. Do not soak the bread; a quick dip is enough.
- Place the coated bread onto the hot skillet and cook for 3-4 minutes per side, until golden brown and cooked through.
- Repeat with the remaining slices, adding more butter to the pan as needed.
Recipe Notes & Tips:
- Use slightly dry sourdough: Day-old or lightly dried bread absorbs the egg mixture evenly without turning soft or mushy.
- Whisk until fully smooth: Fully blending the eggs and cream prevents streaky cooking and ensures an even coating.
- Dip, don't soak: A quick dip on each side is enough. Let excess mixture drip off before placing the bread in the pan.
- Watch the pan temperature: If the French toast browns too quickly, lower the heat slightly to allow the center to cook through.
- Finish gently if needed: Thicker slices can be transferred to a 300°F oven for a few minutes to finish cooking without over-browning.
- Serving Suggestions: Serve with fresh berries or pair with our Crockpot Breakfast Casserole or Berry Chia Pudding for a well-rounded breakfast.
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.
Sourdough French Toast FAQs:
Sourdough French toast can be cooked ahead and stored in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain texture rather than using the microwave.
The best sourdough French toast is made with thick-cut, bakery-style sourdough that's slightly dry or day-old. Avoid very soft or thin slices, which can fall apart during cooking.
Sourdough French toast can turn soggy if the bread is soaked too long or the pan is too hot. A quick dip and moderate heat allow the center to cook through evenly.
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Sourdough French Toast
Ingredients
- 1 loaf sourdough bread
- 1 tablespoon butter
- 4 eggs
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Slice the sourdough bread into thick pieces, about ¾-1 inch wide, and set aside.
- In a shallow bowl, whisk together the eggs, heavy cream, vanilla extract, and cinnamon until fully combined and smooth.
- Heat a large skillet or griddle over medium heat and add the butter. Let it melt and coat the surface evenly.
- Dip each slice of sourdough briefly into the egg mixture, turning once to coat both sides. Do not soak the bread; a quick dip is enough.
- Place the coated bread onto the hot skillet and cook for 3-4 minutes per side, until golden brown and cooked through.
- Repeat with the remaining slices, adding more butter to the pan as needed.
Nutrition
Notes
- Use slightly dry sourdough: Day-old or lightly dried bread absorbs the egg mixture evenly without turning soft or mushy.
- Whisk until fully smooth: Fully blending the eggs and cream prevents streaky cooking and ensures an even coating.
- Dip, don't soak: A quick dip on each side is enough. Let excess mixture drip off before placing the bread in the pan.
- Watch the pan temperature: If the French toast browns too quickly, lower the heat slightly to allow the center to cook through.
- Finish gently if needed: Thicker slices can be transferred to a 300°F oven for a few minutes to finish cooking without over-browning.
- Serving Suggestions: Serve with fresh berries or pair with our Crockpot Breakfast Casserole or Berry Chia Pudding for a well-rounded breakfast.
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