Elevate your weekend breakfast or brunch with sourdough French toast! Made with slices of crusty sourdough bread, dipped in a rich egg mixture with vanilla and cinnamon. Finish it with a drizzle of maple syrup, and this easy recipe transforms stale bread into a perfectly golden, buttery bite.
There are so many foods that are nostalgic for me, and French toast is one of them. It reminds me of breakfasts when I was a kid; quite frankly, I actually forgot it existed for years. I’m more inclined to make blueberry pancakes or quiche Florentine.
But then, there it was: a loaf of sourdough bread getting a little too stale on my counter, and I just couldn't bring myself to throw away that $8 loaf from my favorite neighborhood bakery. That's when it hit me-time to make some French toast!
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📋 Ingredients you'll need
- Sourdough bread: Choose crusty, day-old bread for the best texture and flavor. Its sturdy structure absorbs the egg mixture without becoming soggy.
- Eggs: Provide richness, act as a binder, and help the bread cook to a soft, custardy texture.
- Milk: Adds creaminess to the egg mixture, balancing the tanginess of the sourdough bread. For a richer flavor, opt for whole milk or half-and-half.
- I like adding vanilla extract, cinnamon, and sugar for flavorings. Just a touch of sugar will not only lightly sweeten the custard but also enhance the caramelization of the bread during cooking.
- You’ll also need salt for flavor and butter for cooking.
🔪 Step by step instructions
You’ll love how quickly and easily this recipe comes together.
In a large shallow dish, whisk together the eggs, milk, vanilla extract, cinnamon, sugar and salt until smooth and well combined. Don’t worry about overmixing here; you want to try to avoid having any pockets of egg.
Dip each slice of sourdough bread into the custard, letting it soak for 15-20 seconds on each side to ensure it absorbs the mixture without becoming soggy.
Heat a large skillet or griddle over medium heat and melt a tablespoon of butter. Cook the soaked bread slices in batches, flipping them after 2-3 minutes until they're golden and crispy. Add more butter as needed between batches to keep things nice and crispy.
✏️ Substitutions
- Milk: Try almond or oat milk for a dairy-free option that maintains a creamy texture in the egg mixture.
- Butter: If going for dairy-free, use coconut oil. This will add a subtle hint of coconut flavor (which is delicious!).
💭 Cooking tips
- Use 1-2 day-old or stale sourdough bread: Fresh bread can become too soft and soggy, but slightly stale or day-old sourdough holds its shape and absorbs the egg mixture perfectly, giving you a crisp yet custardy French toast.
- Whisk the egg mixture thoroughly: This will help avoid any pockets of egg that can give your French toast an overly eggy taste.
- Soak the bread: Allow each slice to soak in the egg mixture for 15-20 seconds per side to ensure every bite is flavorful and custardy. I recommend flipping the bread a couple of times to make sure it's evenly coated.
- Cook on medium heat: Cooking at medium heat allows the French toast to cook through evenly, giving you a golden-brown crust without the risk of burning, ensuring a perfectly crispy exterior and soft interior. But keep your eye on the French toast; you may need to adjust the heat as you cook.
Citrus variation: Add one teaspoon of orange zest to the batter for a fresh, zesty take on classic sourdough French toast.
More breakfast ideas
Find more breakfast ideas here:
Sourdough French Toast
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 tablespoon butter, for frying
- maple syrup, for serving
- fresh fruit, optional, for serving
Instructions
- In a large shallow dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon and salt until smooth and well combined.
- Dip each slice of sourdough bread into the custard, letting it soak for 15-20 seconds on each side to ensure it absorbs the mixture without becoming soggy.
- Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Cook the soaked bread slices in batches, frying each side for 2-3 minutes until golden brown and crispy. Add more butter as needed for each batch.
- Serve the French toast immediately, drizzled with maple syrup and topped with fresh fruit if desired.
Notes
- Fresh bread can become too soft and soggy, but slightly stale or day-old sourdough holds its shape and perfectly absorbs the egg mixture.
- Whisk the egg mixture thoroughly to avoid any pockets of egg that can give your French toast an overly eggy taste.
- Soak each slice in the egg mixture for 15-20 seconds per side. I recommend flipping the bread a couple of times to ensure it's evenly coated.
- Keep your eye on the French toast as it cooks; you may need to adjust the heat as you cook, especially in between batches.
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