Sourdough French Toast

Sourdough French Toast is a simple breakfast made with thick slices of sourdough bread soaked in a lightly sweetened egg-and-milk mixture, then cooked in butter until golden brown. A little vanilla and cinnamon add warmth without overpowering the flavor of the sourdough.

Day-old sourdough works especially well because it absorbs the custard without becoming too soft. Serve it warm with maple syrup and fresh fruit for an easy breakfast or weekend brunch.

Quick Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 3
• Course: Breakfast, Brunch
• Cuisine: American
• Difficulty: Easy

Ingredients

• 2 large eggs
• 1 cup milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 6 slices sourdough bread, preferably day-old
• 2 tablespoons butter, for frying
• Maple syrup, for serving
• Fresh fruit, optional, for serving

Step-by-Step Instructions

1. Make the French Toast Batter

In a shallow bowl or baking dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt.

Whisk until the eggs are fully incorporated and the mixture looks smooth.

2. Heat the Pan

Place a large skillet or griddle over medium heat.

Add the butter and allow it to melt, coating the surface of the pan.

3. Soak the Sourdough

Dip one slice of sourdough bread into the egg mixture.

Turn it over so both sides are coated, but don’t leave it submerged for too long. Day-old sourdough absorbs the mixture quickly.

Repeat with the remaining slices as you cook them in batches.

4. Cook the French Toast

Place the soaked bread in the hot buttered skillet.

Cook for about 2–3 minutes per side, or until golden brown on both sides and cooked through.

Add a little more butter to the pan between batches if needed.

5. Serve

Transfer the French toast to plates and serve warm with maple syrup.

Add fresh fruit such as strawberries, blueberries, bananas, or raspberries if desired.

Recipe Tips for Success

• Use day-old sourdough: Slightly stale bread absorbs the custard better without falling apart.
• Don’t oversoak the bread: A quick dip is usually enough for sturdy sourdough slices.
• Use medium heat: High heat can brown the outside before the center is fully cooked.
• Cook in batches: Avoid overcrowding the skillet so each slice has room to brown.
• Use thick slices: Sourdough slices around ¾–1 inch thick give the best texture.
• Whisk the custard well: Make sure the cinnamon and sugar are distributed evenly.
• Serve immediately: French toast is best while warm and freshly cooked.

Ingredient Substitutions

Milk

Whole milk gives the richest texture, but 2% milk or another milk you have available can also be used.

Sourdough Bread

Regular sourdough works best, but a sturdy artisan bread can also be used.

Sugar

Granulated sugar can be replaced with brown sugar or maple syrup.

Butter

Use salted or unsalted butter for frying. A neutral cooking oil can also be used, although butter gives the French toast more flavor.

Fresh Fruit

Fresh berries, sliced bananas, peaches, or apples all make good toppings. The fruit is optional.

Recipe Variations

Cinnamon Sugar French Toast

Add a little extra cinnamon to the egg mixture and sprinkle the finished French toast with cinnamon sugar.

Berry French Toast

Top with fresh strawberries, blueberries, or raspberries and a drizzle of maple syrup.

Banana French Toast

Add sliced banana and maple syrup for a simple, naturally sweet topping.

Vanilla Sourdough French Toast

Increase the vanilla slightly for a stronger vanilla flavor.

Stuffed Sourdough French Toast

Spread cream cheese, peanut butter, or your favorite fruit spread between two slices before dipping and cooking.

Storage and Reheating

Store leftover French toast in an airtight container in the refrigerator for up to 3 days.

Reheat it in a skillet, toaster oven, or air fryer until warmed through. A microwave can also be used, although the bread may become softer.

For longer storage, cooked French toast can be frozen in a single layer and then transferred to a freezer-safe container.

Serving Suggestions

Serve Sourdough French Toast with:

• Maple syrup
• Fresh strawberries
• Blueberries
• Raspberries
• Sliced bananas
• Powdered sugar
• Whipped cream
• Greek yogurt
• Nut butter

A hot cup of coffee or tea makes a simple pairing for a weekend breakfast.

Nutrition Information

Estimated per serving, based on 3 servings and excluding optional fruit:

• Calories: 360
• Protein: 13g
• Carbohydrates: 45g
• Fat: 15g
• Saturated Fat: 8g
• Fiber: 2g
• Sugar: 9g
• Sodium: 500mg

Nutrition information is an estimate and does not include maple syrup or optional toppings. Actual values vary depending on the bread, milk, butter, and serving size.

Frequently Asked Questions

Is sourdough good for French toast?

Yes. Sourdough is excellent for French toast because its sturdy texture holds up well when dipped in the egg mixture.

Should I use fresh or day-old sourdough?

Day-old sourdough is preferable because it absorbs the custard without becoming as soft or fragile as fresh bread.

Why is my French toast soggy?

The bread may have absorbed too much custard, or the skillet may not have been hot enough. Dip the bread briefly and cook it over medium heat until golden and cooked through.

Can I make sourdough French toast ahead of time?

Yes. Cooked French toast can be refrigerated for up to 3 days and reheated when needed.

Can I freeze sourdough French toast?

Yes. Let the cooked slices cool completely, freeze them in a single layer, then transfer them to a freezer-safe container.

What toppings go well with sourdough French toast?

Maple syrup and fresh berries are classic choices. Bananas, powdered sugar, whipped cream, Greek yogurt, and nut butter are also good options.

Can I use sourdough that’s more than one day old?

Absolutely. Slightly stale sourdough is actually useful for French toast because it absorbs the custard well while maintaining its structure.

Final Thoughts

Sourdough French Toast is an easy way to turn everyday bread into a warm and satisfying breakfast. The slightly tangy sourdough pairs nicely with the sweet vanilla-cinnamon custard, while butter gives the slices a golden, flavorful crust.

Top it with maple syrup and fresh fruit for a simple breakfast, or customize it with your favorite toppings when you’re making brunch for family and friends.

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