Sourdough French Toast

When you want a breakfast that feels special but don’t want to fuss, try sourdough French toast. The tangy bread balances the sweet custard and syrup, so it’s comforting but a bit more interesting.

Sourdough bread soaks up the custard without falling apart. That makes it one of the best breads for French toast.

I started making this when I had extra homemade sourdough. Now, it’s a weekend staple.

The edges turn golden and crisp, and the inside stays soft. Once you try it, you’ll see why it works for breakfast, brunch, or even a quick dinner.

You’ll see how to make it step by step. I’ll share tips for texture, topping ideas, and ways to store leftovers.

Keep it classic with butter and syrup, or dress it up with fruit. You’ll have what you need to make this a regular thing.

Why You Will Love Sourdough French Toast

Sourdough bread changes the whole feel of French toast. Its sturdy texture soaks up the egg mixture and gives a crisp outside.

The tangy flavor of sourdough balances sweet toppings. Maple syrup, powdered sugar, or berries all work because the bread keeps each bite from being too sweet.

It feels special but doesn’t take much effort. You only need a few slices of sourdough, some eggs, and milk.

It’s versatile. Keep it simple with butter and syrup, or dress it up with fruit, whipped cream, or cinnamon.

Here are a few reasons you may love using sourdough:

• Texture: Crispy crust with a soft middle.
• Flavor: Slight tang that pairs well with sweet or savory toppings.
• Durability: Holds up to soaking without turning soggy.
• Flexibility: Works for a quick weekday breakfast or a weekend brunch recipe.

If you keep sourdough around, this is a great way to use extra slices. Even day-old bread works, so it’s practical and delicious.

How To Make Sourdough French Toast

Start with thick slices of sourdough, soak them in custard, and cook in a hot skillet with butter. Use the right balance of eggs, dairy, and spices.

The toast gets golden outside and stays soft in the middle.

Ingredients

You need a bread that can handle soaking. Sourdough bread works because it absorbs custard without falling apart.

If you bake your own, day-old slices are perfect. For the custard, whisk together eggs, whole milk or cream, and a splash of vanilla.

Add cinnamon, a pinch of nutmeg, and a little salt. You’ll need butter for frying.

Some people add a bit of oil to keep butter from burning. Butter alone gives the best flavor.

Toppings like maple syrup, powdered sugar, or fruit are optional but nice.

Instruments

Use a mixing bowl and whisk for the custard. A shallow dish, like a pie plate, helps dip the bread evenly.

A cast iron skillet browns the bread well and holds heat. A nonstick pan is fine too.

A spatula helps flip the slices. If you want to keep slices warm, place a wire rack over a baking sheet in a low oven.

That keeps the toast crisp. Having a measuring cup and spoons nearby helps.

Step-By-Step Instruction

1. Slice your sourdough bread about ¾ to 1 inch thick.
2. In a bowl, whisk together 3 eggs, ½ cup whole milk or cream, 1 teaspoon vanilla, 1 teaspoon cinnamon, a pinch of nutmeg, and a small pinch of salt.
3. Pour the mixture into a shallow dish.
4. Heat your skillet over medium heat and add 1 tablespoon of butter.
5. Dip each slice into the custard for about 30–60 seconds per side. Don’t let it get soggy.
6. Place the soaked bread in the skillet and cook until golden, about 2–3 minutes per side. Adjust the heat if it browns too fast.
7. Transfer finished slices to a warm oven if needed, then add your favorite toppings.

Tips & Tricks

I’ve made sourdough French toast many times. A few small steps make a big difference.

You don’t need fancy tools, just pay attention to details.

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  Use slightly stale bread: Fresh sourdough can fall apart. A day-old loaf holds its shape and soaks up the custard.

  
  
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  Cut thick slices: About ¾ to 1 inch is best. Thin slices cook too fast and lose that soft center.

  
  
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  Soak, don’t drown: Let each slice sit in the egg mixture for 20–30 seconds per side. That gives you a custardy middle without soggy bread.

  
  

Medium heat cooks the inside and gives a golden crust. If the pan gets too hot, the outside burns before the center sets.

• Butter is key: Start with butter in the pan. If it browns too fast, add a little neutral oil.
• Don’t crowd the pan: Cook a few slices at a time so they brown evenly.
• Rest before serving: Let the toast sit for a minute on a wire rack. That keeps the crust crisp.

These habits make the texture and flavor better every time.

Ingredient Substitute

You don’t always need the exact bread I use. You can swap ingredients based on what you have.

I often use stale sourdough bread. It soaks up the custard without turning soggy.

If your bread is fresh, slice it and leave it out for a few hours.

If you don’t have sourdough, try these:

• Sourdough sandwich bread: Softer but still holds up.
• Brioche bread: Richer and sweeter, gives a softer bite.
• Challah or French bread: Mild flavor and sturdy for soaking.

You can even use stale bread of almost any kind. The key is that it should be firm enough to absorb liquid.

If you bake at home, add a little sourdough starter to your custard. That gives a subtle tang even if you use other bread.

I’ve tried these swaps, and they all work. The texture may change a bit, but the results are always satisfying.

What To Serve With Sourdough French Toast

Toppings and sides change the whole experience. The tangy bread already has so much flavor, so you want to balance it.

I usually reach for maple syrup first. Its sweetness works perfectly with the bread’s tang.

A light drizzle is enough, but add more if you want.

Fresh fruit is easy. Fresh berries like strawberries or blueberries bring a juicy contrast.

If you want creamy, add a spoonful of whipped cream. It’s simple and classic.

For a lighter option, try Greek yogurt on the side. It gives a tangy creaminess.

A sprinkle of granola over yogurt adds crunch. If you like it sweeter, dust your toast with powdered sugar or shake on some cinnamon sugar.

You can also spread peanut butter for a more filling breakfast. It adds protein and goes well with bananas or a drizzle of honey.

Here are a few pairings to try:

• Maple syrup + fresh berries
• Whipped cream + powdered sugar
• Greek yogurt + honey
• Peanut butter + cinnamon sugar

Each one gives your French toast a different twist. Mix and match depending on your mood.

How To Store Sourdough French Toast

I often make a big batch of sourdough French toast on weekends. I don’t like to waste leftovers.

It stores well if you do it right. If you plan to eat it soon, keep it in the fridge.

Let the slices cool, then place them in an airtight container or wrap them in foil. They usually stay fresh for about 2–3 days.

For longer storage, freezing works best. Here’s what I do:

• Cook the French toast and let it cool.
• Lay the slices in a single layer on a baking sheet.
• Freeze for 1–2 hours until firm.
• Transfer the frozen slices into a freezer bag or container.

Frozen French toast lasts up to 2 months. When you want to eat, reheat straight from frozen.

A toaster oven, air fryer, or skillet on low heat brings back the crisp edges. If you use the microwave, cover the slice with a damp paper towel.

It won’t be as crisp, but it’s quick for busy mornings.

Nutritional Value

When you make sourdough French toast, you get a mix of protein, carbs, and fat. This combo can keep you full for hours.

One cup, about 240 grams, has around 480 calories. That serving gives you about 16 grams of protein, 16 grams of fat, and 64 grams of carbohydrates.

I like to think about the balance this dish offers. The eggs and milk in the custard add protein.

The bread gives you steady energy from carbs. A small amount of fat helps the toast feel rich and satisfying.

Here’s a simple breakdown for one cup:

• Calories: ~480
• Protein: ~16 g
• Fat: ~16 g
• Carbohydrates: ~64 g

If you use thick slices of sourdough, you’ll get some added benefits. Sourdough bread often has a lower glycemic index than regular bread.

That may help keep your blood sugar more stable. The natural fermentation process can make it easier to digest for some people.

When you add toppings, the numbers change quickly. A drizzle of maple syrup, a spoonful of peanut butter, or a handful of berries will raise the calorie count.

But honestly, those toppings add flavor and extra nutrients. You can adjust your toppings to fit your own needs and taste.