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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